Chops or Chicken with Prosciutto and Artichoke in Cream Sauce
Indulge in a restaurant-worthy dish with this recipe for Chops or Chicken with Prosciutto and Artichoke in Cream Sauce. Perfectly seasoned pork chops or chicken breasts are wrapped in salty, savory prosciutto, seared until golden, and then simmered in a luscious garlic-infused cream sauce enriched with Parmesan and artichoke hearts. This one-pan dish combines sophisticated flavors with weeknight simplicity, making it an ideal choice for both casual dinners and special occasions. Serve it alongside creamy mashed potatoes, fluffy rice, or a crisp side salad for a meal that’s as elegant as it is comforting. Ready in just 45 minutes, this recipe is a must-try for lovers of creamy sauces, hearty proteins, and Italian-inspired cuisine!
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Recipe Information
Ingredients
- 4 pieces pork chops or chicken breasts (boneless)
- 4 slices prosciutto
- 1 cup canned artichoke hearts (drained and quartered)
- 1 cup heavy cream
- 0.5 cup chicken or vegetable stock
- 0.25 cup Parmesan cheese (grated)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Season the pork chops or chicken breasts with salt and pepper on both sides.
Wrap each chop or chicken breast with a slice of prosciutto, pressing to adhere.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Sear the prosciutto-wrapped meat for 3-4 minutes per side or until golden brown. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and butter over medium heat.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Sprinkle the flour over the garlic and whisk to combine. Cook for 1-2 minutes to eliminate the raw taste of the flour.
Gradually whisk in the chicken or vegetable stock and heavy cream, ensuring the mixture is smooth.
Add the Parmesan cheese and stir until melted and the sauce thickens slightly, about 2 minutes.
Return the meat to the skillet and add the artichoke hearts. Simmer for 10 minutes, spooning the sauce over the meat occasionally, until the meat is fully cooked and the sauce is rich and creamy.
Garnish with chopped parsley and serve warm. Pair with mashed potatoes, rice, or a simple side salad for a complete meal.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 5489 mg | 239% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 2.9 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 832 mg | 64% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2438 mg | 52% | |
*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.
