Ingredients45 m servings 1250
- 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.
- 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.
Per Serving: 1250 calories; 88 51.9 57.5 389 2220 Full nutrition
ReviewsRead all reviews 28
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...
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 g...
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 amoun...
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!
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.
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 ...
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 f...
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...