Creamy Prosciutto Mushroom Chicken Recipe


  • 6 organic boneless skinless chicken breast halves
  • 1 envelope Italian salad dressing mix
  • 1/3 cup chicken broth
  • 1 package (8 ozs.) cream cheese, softened
  • 1 carton organic (10 ¾ ozs.) cream of chicken soup (such as Pacific Foods brand)
  • 1 cup sliced fresh mushrooms
  • 6 oz finely diced pancetta

In a large sauté pan, cook pancetta on medium heat until lightly browned and fat is rendered. Remove pancetta with a slotted spoon and set aside. Add chicken breasts to the pan drippings and turn heat to medium-high. Brown both sides of the chicken breasts and place in a slow cooker, sprinkling t...

View full recipe at SpringPad


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