Hazelnut Chicken in Prosciutto-Cream Sauce

Ingredients

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

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...

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