Hazelnut Crusted Chicken in a Prosciutto Mushroom and Spinach Cream Sauce

These tender and juicy chicken breasts are breaded, coated with crushed hazelnuts and served in a delicious prosciutto, mushroom and spinach cream sauce.

Ingredients -

3 Chicken Breast Halves, (5 ounce) skinless, boneless all-purpose flour for dredging
1 Large Egg, beaten
2 Tablespoons Whole Milk
1 Cup Hazelnuts, chopped
2 Tablespoons Olive Oil
1/2 Cup Dry White Wine
6 Large Mushrooms, quartered
3 Ounces Prosciutto, shredded
15 Fresh Spinach Leaves
1 Cup Heavy Whipping Cream

Preparation:

Pound each chicken breast to 1/3 inch thick.
Dredge the chicken breasts in flour.
Shake off the excess flour from the chicken.
Whisk together the egg and milk until thoroughly combined and fluffy.
Dip the dredged chicken into the egg mixture then press into the chopped hazelnuts.
Heat the extra virgin olive oil in a skillet over medium heat.
Add chicken and cook until each piece is golden brown on both sides, and no longer pink in the center which takes about 5 minutes per side.
Once done place the chicken on a paper towel-lined plate covered in aluminum foil, and keep warm.
Increase heat to high, and pour in wine 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.

Cooking Tip

Egg Facts

If you find yourself wanting to cook and you can’t tell if the egg you have is fresh or if it has been hard boiled then spin it. If the egg spins easily then it is hard boiled, if it is a bit wobbly then you know it is fresh.

Cooking Tip

Serving Suggestion

If you are planning a meal and the recipe calls for wine; make sure you use the same kind of wine to cook with as the wine that you are going to have with the meal.