Hazelnut Chicken in Prosciutto-Cream Sauce

A prosciutto, mushroom, and spinach cream sauce accompanies golden, hazelnut-crusted chicken breasts in this delicious, Italian-inspired main dish.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 977 Calories

Ingredients

• 2 tablespoons milk
• 1 egg, beaten
• 1 cup chopped hazelnuts
• 1 cup heavy whipping cream
• 2 tablespoons olive oil
• ½ cup dry white wine
• all-purpose flour for dredging
• 3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
• 6 large mushrooms, quartered
• 3 ounces prosciutto, shredded
• 15 fresh spinach leaves

Recipe Instructions

Step 1

Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.

Step 2

Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.

Step 3

Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.