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Italian Smothered Chicken with Crispy Prosciutto
Italian Smothered Chicken with Crispy Prosciutto
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Prep Time:
45 minutes
Total Time:
1 hour
Impressive and delicious dish: Chicken breasts in wine mushroom sauce, topped with crispy prosciutto. Simple yet show-stopping meal for any day.
Ingredients:
  • 4 boneless skinless chicken breasts (about 1 1/2 lb)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup plus 2 tablespoons Gold Medal™ all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 3 oz prosciutto, thinly sliced and cut crosswise into 1/2-inch strips
  • 8 oz sliced mushrooms
  • 1 medium yellow onion, cut in half and thinly sliced
  • 3 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
Instructions:
  • Season chicken breasts with a pinch of salt and pepper. Coat chicken breasts in 1/3 cup flour, ensuring to shake off any extra.
  • Heat butter and oil in a large nonstick skillet over medium-high heat. Cook prosciutto until crispy, approximately 2 minutes, then transfer to a plate using a slotted spoon, leaving excess fat in the skillet.
  • Sear chicken breasts in a hot skillet over medium heat for about 5 minutes on each side until golden brown. Remove and set aside on a plate.
  • In a hot skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Cook mushrooms for about 4 minutes until they start to brown. Then, add onion and cook for 6 minutes until softened. Finally, add garlic and cook for another minute.
  • Evenly dust 2 tablespoons of flour over the vegetables and stir continuously for 2 minutes.
  • Pour in the wine and stir until most of it has evaporated. Mix in the broth and bring to a boil. Lower the heat and add the chicken back into the pan. Cook for 10 to 15 minutes until the chicken is fully cooked (minimum 165°F) and the sauce has thickened. Sprinkle each serving with crispy prosciutto. Enjoy over cooked pasta, if preferred.

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