Best Smothered Italian Chicken Recipes

ITALIAN SMOTHERED CHICKEN WITH CRISPY PROSCIUTTO

Italian Smothered Chicken with Crispy Prosciutto image

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

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:

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

SMOTHERED ITALIAN CHICKEN

Smothered Italian Chicken image

A crispy cracker coating and flavored mayo make these savory chicken breasts downright delicious. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

22 fire-roasted tomato Triscuits, crushed
3/4 cup plus 3 tablespoons garlic-herb mayonnaise, divided
4 boneless skinless chicken breast halves (6 ounces each)
4 cups fresh baby spinach
4 slices part-skim mozzarella cheese
Dash pepper

Steps:

Place crushed crackers and 3/4 cup mayonnaise in separate shallow bowls. Dip chicken in mayonnaise and then coat with crackers., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until no longer pink., Meanwhile, in a large microwave-safe bowl, combine spinach and remaining mayonnaise. Microwave on high for 30-40 seconds or just until spinach is wilted. Spoon spinach mixture over chicken; top each with a cheese slice. Bake 5-7 minutes longer or until cheese is melted. Sprinkle with pepper.

Nutrition Facts : Calories 535 calories, Fat 27g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 795mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 45g protein.