Italian Smothered Chicken with Crispy Prosciutto

• Prep45 MIN
• Total60 MIN
• Servings4

It’s almost hard to believe that something that tastes this good and looks this impressive can be this easy — but it’s true. Sautéed chicken breasts are nestled in a wine-infused mushroom sauce and finished with a generous topping of crispy prosciutto for a showstopping dinner that’s easy enough for any day of the week.

Ingredients

4

boneless skinless chicken breasts (about 1 1/2 lb)

1/2

teaspoon salt

1/4

teaspoon pepper

1/3

cup plus 2 tablespoons Gold Medal™ all-purpose flour

2

tablespoons butter

2

tablespoons vegetable oil

3

oz prosciutto, thinly sliced and cut crosswise into 1/2-inch strips

8

oz sliced mushrooms 

1

medium yellow onion, cut in half and thinly sliced

3

cloves garlic, finely chopped

1/2

cup dry white wine

2

cups Progresso™ chicken broth (from 32-oz carton)

Steps

• 1

  Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
• 2

  In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.
• 3

  Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
• 4

  Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.
• 5

  Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
• 6

  Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.

Source: bettycrocker

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