Wednesday, January 8, 2014

Yummy Recipe Wednesday! (Chicken with Prosciutto Spinach Cream Sauce)

Welcome everyone to my first recipe post of 2014. I hope everyone had wonderful holidays and didn’t miss my recipe sharing too much during the last couple of weeks. As you may have noticed, I’ve made a slight change to the title for this year. I didn’t feel the word “free” was a good fit, since everything on my blog is free, so I’ve changed the Wednesday posts to Yummy Recipe Wednesday.

This week’s recipe most certainly qualifies as a yummy one. The cream sauce for this recipe is so amazing that I’m pretty sure you could use it on any number of things. I think it would make an amazing pizza sauce personally. My only problem with this recipe is that it doesn’t make quite enough sauce so don’t be surprised if you find yourself wishing that you had doubled the sauce ingredients. If you don’t have heavy cream you could use half-and-half instead or if you absolutely had to you could use milk. Also, if your chicken is done on the outside to your liking but not quite done on the inside, transfer it to the oven to finish cooking. However, if you pound the chicken thin you shouldn’t have any problems with it getting done inside by the time the outside is done.

I hope everyone enjoys this recipe as much as I did. Leave comments below and let me know what you thought and what changes you made, if any. Also, be sure to come back Friday for the first Gluten Free Friday post of the New Year.

Chicken with Prosciutto Spinach Cream Sauce

  • 2 Eggs
  • 1 cup Milk
  • 2 cups Italian Seasoned Bread Crumbs
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • Salt and Pepper, to taste
  • 1/4 cup Vegetable Oil
  • 4 Boneless Skinless Chicken Breast, pounded thin
  • 1/2 cup White Wine
  • 1 Tbsp All-Purpose Flour
  • 1 pint Heavy Cream
  • 1 tsp Minced Garlic
  • 1 1/2 cups Diced Prosciutto
  • 3 cups Chopped Fresh Spinach
  • 1 cup Shredded Mozzarella Cheese

NOTE: Chicken should be cooked to an internal temperature of 165 degrees as measure by an instant-read thermometer inserted into the center of the chicken.

1. Beat the eggs and milk together in a small bowl and set aside; stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl and set aside as well.
2. Heat the vegetable oil in a skillet over medium heat.
3. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs; gently place the chicken in the hot oil and cook until golden brown on both sides and no longer pink in the center, about 6 minutes per side; remove from the pan, set aside, and keep warm.
4. While the pan is still hot, pour the white wine into the pan and scrape the browned bits of chicken off of the bottom of the pan with a wooden spoon.
5. Increase the temperature to medium-high and stir in the flour; cook, stirring continuously, until the wine has reduced to half its original volume, about 1 minute.
6. Whisk in the cream and garlic and bring to a simmer; season to taste with salt and pepper and cook, stirring continuously, until thickened, about 8 minutes.
7. Stir in the prosciutto, spinach, and mozzarella cheese; cook, stirring continuously, until the cheese has melted and the spinach has wilted.
8. Pour the sauce over the chicken breasts to serve. (You can also serve this over pasta if desired)

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