hazelnut chicken in prosciutto-cream sauce

Ingredients

• Servings: 3
• 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
• 1/2 cup dry white
• 6 large mushrooms, quartered
• 3 ounces prosciutto, shredded
• 15 fresh spinach leaves
• 1 cup heavy whipping cream

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.
• heat olive oil in a skillet over medium heat. add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. once done, place chicken on a paper towel-lined plate, and keep warm.
• increase heat to high, and pour in to deglaze. stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. ladle sauce over chicken to serve.