Chicken Cardinale
Elevate your dinner game with this decadent Chicken Cardinale recipe, a dish that combines Italian-inspired elegance with comforting flavors. Perfectly seasoned and pan-seared chicken breasts serve as a tender base for layers of roasted red peppers, savory prosciutto, and gooey melted mozzarella. The creamy white wine and chicken broth sauce brings richness to every bite, while a quick bake in the oven ensures the chicken is juicy and infused with irresistible flavors. Whether garnished with fresh basil and paired with pasta, steamed vegetables, or a crisp salad, this restaurant-quality meal is surprisingly easy to make at home in under an hour. Perfect for date night or impressing dinner guests, Chicken Cardinale is a flavorful centerpiece that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 1 cup roasted red peppers (jarred, drained and sliced)
- 4 slices prosciutto
- 4 slices fresh mozzarella (sliced)
- 2 tablespoons fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
Season both sides of each chicken breast with salt, pepper, and garlic powder.
Lightly coat the chicken breasts in flour, shaking off any excess.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the butter. Once the butter has melted, pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
Add the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
Return the chicken breasts to the skillet. Top each breast with roasted red pepper slices, a slice of prosciutto, and a slice of mozzarella cheese.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is melted and bubbling.
Remove the skillet from the oven and let the chicken rest for 5 minutes. If desired, garnish with fresh basil leaves before serving.
Serve hot with a side of pasta, steamed vegetables, or a fresh green salad.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 5337 mg | 232% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 15.6 g | ||
| Protein | 256.9 g | 514% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 742 mg | 57% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2649 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
