Hazelnut Chicken in Prosciutto-Cream Sauce


  • 1 cup heavy whipping cream
  • 2 tablespoons milk
  • 1 egg, beaten
  • all-purpose flour for dredging
  • 3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
  • 15 fresh spinach leaves
  • 3 ounces prosciutto, shredded
  • + 4 more ingredients
    • 6 large mushrooms, quartered
    • ½ cup dry white wine
    • 2 tablespoons olive oil
    • 1 cup chopped hazelnuts

1. Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts. 2. Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pi...

View full recipe at SpringPad


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