I received this recipe from a friend and have been making it ever since. Men love it! This is also a great recipe for a dinner party.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. dredge chicken in flour, and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle with parsley.

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Nutrition Facts

738 calories; protein 45.3g 91% DV; carbohydrates 38.8g 13% DV; fat 42.8g 66% DV; cholesterol 193.7mg 65% DV; sodium 2182.4mg 87% DV. Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2003
Men are not the only ones who love this dish! My entire family, including the picky eaters loved it. The only change I'd make would be to cook the dredged chicken in half olive oil and half butter first, removing it to a warm platter in a slow oven. Proceed with the vegetables and sauce before reintroducing the chicken to the sauce to complete cooking the chicken through. I also used fat-free half and half and it was undetectable. This sauce is flavorful on its own and doesn't even need the help. I served this on a bed of angel hair pasta with a salad, sweet baby peas, and garlic bread. It was an immediate hit that we'll be having again often. Read More
(53)

Most helpful critical review

Rating: 3 stars
04/16/2008
We didn't love it and we didn't hate it. It tasted very very similar to a Chicken Marsala dish that I make - and I think we'll stick with the Marsala since it's a little easier and takes less ingrediants. Read More
(6)
132 Ratings
  • 5 star values: 104
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/14/2003
Men are not the only ones who love this dish! My entire family, including the picky eaters loved it. The only change I'd make would be to cook the dredged chicken in half olive oil and half butter first, removing it to a warm platter in a slow oven. Proceed with the vegetables and sauce before reintroducing the chicken to the sauce to complete cooking the chicken through. I also used fat-free half and half and it was undetectable. This sauce is flavorful on its own and doesn't even need the help. I served this on a bed of angel hair pasta with a salad, sweet baby peas, and garlic bread. It was an immediate hit that we'll be having again often. Read More
(53)
Rating: 5 stars
07/27/2009
Absolutely fantastic! Following the reviews, I browned the chicken first, removed the chicken from the pan, and followed the rest of the steps, doubling the sauce. I did omit the salami and salt and used red wine instead of the sherry (out of sherry). I returned the chicken to the pan and simmered until it was the consistency I wanted. I served with orzo, salad, and herbed toasted bread. Next time, I will use a low sodium broth (was a little salty even though I didn't add salt - and I love salty), and I will mix the orzo right in while it's simmering instead of cooking separetly. Cant' wait to get at the leftovers! Read More
(49)
Rating: 5 stars
09/04/2003
This recipe is SO delicious. However, you can easily reduce the amount of prociutto and salami to save money and reduce the saltiness. (1/4 of the stated amount is perfect) Do not use any extra salt in this recipe and use a low salt chicken broth. This recipe will impress anyone! Read More
(36)
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Rating: 5 stars
06/23/2003
Family definitly liked this recipe very much. Did not have any prosciutto on hand so made it without. I cooked the chicken first in a mixture of half olive oil and butter. Then put the chicken on an ironstone serving platter which I had previously microwaved for 3 mintues to get it warm. This kept the chicken hot while I prepared the rest of the meal. Will make this one again for sure. Read More
(14)
Rating: 5 stars
08/21/2005
All I can say is WOW!!! It was the quality of a nice italian restaurant. My daughter said it eased her craving for Olive Garden. I altered a couple of steps...After dredging the chicken in seasoned flour I fried in oil. Then I poured most of the oil out and cooked bacon and summer sausage (didn't have proscuito and salami). then added onion garlic and red pepper. didn't have marinara so I crushed 3 whole canned tomatoes and some of the juice and a little tomatoe paste. Added some italian seasoning and the rest of the ingredients and added the chicken breast to the sauce. Let that simmer and reduce and serve over vermicelli or and pasta....AWESOME!!!! BTW....if sauce is still too thin...mix 2 tablespoons of corstarch with 1 tablespoon water. add to the sauce little by little (folding well over medium high heat) to the desired consistency. Read More
(12)
Rating: 5 stars
06/23/2003
This is phenominal - made it for a dinner party and everyone raved! Read More
(11)
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Rating: 4 stars
06/23/2003
My husband and I enjoyed this recipe. It tastes like something you would order at an Italian restaurant. I only used half of the hard salami. I'm glad I did because it was quite oily. Read More
(10)
Rating: 5 stars
01/13/2010
This was just amazing. I did not have any Sherry so I used white wine I didn't have any mushrooms. Can't wait to try the recipe again with the mushrooms. Can't wait for the leftovers tonight. Thanks for adding this recipe!! Read More
(9)
Rating: 5 stars
09/14/2003
This was delicious! I served this for alot of people doubled the recipe and had lots of leftovers (it reheats nicely) I would definitely make this again. Read More
(9)
Rating: 3 stars
04/16/2008
We didn't love it and we didn't hate it. It tasted very very similar to a Chicken Marsala dish that I make - and I think we'll stick with the Marsala since it's a little easier and takes less ingrediants. Read More
(6)