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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
- 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.
- Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
- 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.
- Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
- 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.
Nutrition Facts : Calories 440, Carbohydrate 17 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 3 g, TransFat 0 g
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