Chicken with Prosciutto and Mushrooms
Indulge in the rich and savory flavors of Chicken with Prosciutto and Mushrooms, a restaurant-quality dish you can easily prepare at home. Tender chicken breasts are pan-seared to golden perfection, then simmered in a luxurious sauce of earthy mushrooms, dry white wine, and velvety cream. Crispy prosciutto adds a hint of smoky saltiness, while fresh parsley brings a burst of freshness to this comforting meal. Perfect for a cozy dinner or an elegant gathering, this 45-minute recipe is sure to impress with its balance of flavors and textures. Serve with a side of crusty bread or creamy mashed potatoes to mop up the delectable sauce! Keywords: chicken with prosciutto, creamy mushroom sauce, skillet chicken recipe, easy gourmet dinner.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 slices Prosciutto
- 2 cups Cremini or white mushrooms, sliced
- 2 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.75 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken lightly in flour, shaking off any excess.
In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter.
Add the chicken breasts to the skillet and cook for 4 minutes per side, until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the prosciutto slices to the skillet. Cook for 1 minute until crisp, then remove and set aside.
Add the remaining 1 tablespoon of butter to the skillet. Stir in the mushrooms and cook for 5-6 minutes until browned and softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine, scraping up any browned bits from the pan. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the chicken broth and heavy cream, then bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, along with any juices collected on the plate. Reduce the heat to low, cover, and simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened.
Crumble the cooked prosciutto over the chicken and sauce.
Sprinkle with chopped parsley before serving.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 705 mg | 15% | |
*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.
