Tender chicken accompanied by a prosciutto and spinach cream sauce! Delicious and very rich!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.

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  • Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1250 calories; 88 g total fat; 389 mg cholesterol; 2220 mg sodium. 51.9 g carbohydrates; 57.5 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/30/2009
Very nice combination of ingredients. I made some modifications that included grilling the chicken and doubling the sauce ingredients. I find I never have enough sauce! I cut the chicken into 1/2 -3/4 inch slices and put them right in the sauce with cracked pepper and parmesan cheese and served it over penne noodles. Next time I will probably marinate the chicken overnight with Italian dressing. Read More
(32)
32 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/30/2009
Very nice combination of ingredients. I made some modifications that included grilling the chicken and doubling the sauce ingredients. I find I never have enough sauce! I cut the chicken into 1/2 -3/4 inch slices and put them right in the sauce with cracked pepper and parmesan cheese and served it over penne noodles. Next time I will probably marinate the chicken overnight with Italian dressing. Read More
(32)
Rating: 4 stars
06/30/2009
Very nice combination of ingredients. I made some modifications that included grilling the chicken and doubling the sauce ingredients. I find I never have enough sauce! I cut the chicken into 1/2 -3/4 inch slices and put them right in the sauce with cracked pepper and parmesan cheese and served it over penne noodles. Next time I will probably marinate the chicken overnight with Italian dressing. Read More
(32)
Rating: 5 stars
01/21/2012
This was amazing and absolutely delicious! My changes were minimal. You do NOT need to use that much milk for the egg milk bath. So I dropped it to 1 egg and 1/4 cup milk. I elected to use grapeseed oil as it has a higher heat tolerance. I used a mix of Italian seasoned Panko and Italian seasoned breadcrumbs instead of all heavy cream (and to save calories) I used a mix of 1% milk & heavy whipping cream using a 3:1 ratio. I used a 6 cheese Italian blend and I left out the salt - the proscuitto is MORE than salty enough. Once the chicken was finished I kept it warm in the oven. Other than that there were no other changes. I used barefoot pinot grigio as it's a good quality white wine. Next time I'll toss in some fire roasted bell peppers. This is a "dining in" dinner and a keeper! Read More
(14)
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Rating: 4 stars
05/09/2011
i made this yesterday for mothers day and i was a hit. i did change some things though. i let the chicken marinate in thousand island dressing and added lemon pepper as well. i doubled the amount of heavey cream and garlic but kept the same amount of spinach. i added 1/4 cup more prosciutto and cheese. i let this all boil for 10 extra minutes and servered it- the chicken and sauce- over linguini pasta and topping it with more cheese. i sliced and lightly toasted french bread severing it on the side without butter. Read More
(13)
Rating: 5 stars
02/15/2011
I have made this several times and it is wonderful. We normally use half and half in place of the heavy cream (because it is what we have on hand.) It is worth it! Read More
(8)
Rating: 4 stars
06/09/2011
If there was a way to keep the chicken more crisp while the sauce is cooking it would be perfect! I will use the leftover sauce on cooked pasta. Very tasty. Read More
(6)
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Rating: 4 stars
11/16/2014
We enjoyed this dish this evening but i believe it could be made with less waste. I could easily have made it with one egg and 1/2 cup milk. I ended up tossing a lot of the crumbs just more than needed. I also used less cream and used chicken broth instead. It is healthier and very good. Read More
(3)
Rating: 5 stars
01/26/2012
This was simply delicious! I made a few changes; used 1/2 & 1/2 instead of heavy cream used parmesean/asiago cheese blend and doubled the sauce (as recommended by a previous reviewer). After frying the chicken I placed it in a 350 oven for 10min to finish cooking. Definately will make again. Read More
(3)
Rating: 5 stars
01/12/2012
Extremely tasty. I thought we were eating a restaurant quality gourmet entry. Everyone loved it even our picky vegetable eater who does not like spinach. The only difference I made was using bacon since we were out of prosciutto. Read More
(2)
Rating: 5 stars
04/21/2017
Very rich and creamy sauce. Delicious! Read More
(1)