Crispy Prosciutto Chicken
Crispy Prosciutto Chicken
Ingredients
- 6 chicken breasts trimmed and pounded between wax paper
- kosher salt and black pepper
- ⅓ cup Wondra flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 4 ounces prosciutto
- 6 tablespoons salted butter You won't use it all at once
- olive oil
- 1 ½ cups sliced mushrooms
- 2 shallots chopped
- 1 tablespoon fresh chopped sage
- 1 cup dry white wine wine
- 1 cup chicken broth
- ½ heavy cream
- ½ cup shredded cheese I used a 4 cheese Italian mix
- parsley, chopped for garnish
- ½ box pasta shells cooked/buttered
Instructions
- Season the chicken with salt and pepper. Place the flour, garlic powder, onion powder and paprika in a rimmed dish for dredging. Dredge the chicken through the flour and coat on both sides. Shake off an excess.
- Lay prosciutto in a cast iron skillet on medium heat and cook until crispy on all sides. (Add drop of oil if pan gets too dry.)
- In the same skillet, add 2 tablespoons butter and 3 chicken breasts. Sear on both sides until golden and remove to a plate. Repeat with the rest of the chicken.
- Add the mushrooms. Cook undisturbed until golden about 5 mins.
- Add the last 2 tablespoons butter, the shallots, sage, and a pinch each of salt and pepper. Add olive oil if needed. Cook for 5 minutes, until the mushrooms have caramelized.
- Add the wine, then the broth. Simmer for 5 minutes, add in the cream and cheese.
- Return chicken to the skillet. Simmer on low a few mins to finish cooking the chicken through. Top with the crispy prosciutto and parsley.
- Add cooked/buttered shells to the skillet
Adapted from Half Baked Harvest
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