Chicken Prosciutto with Mushroom Sauce -- 6 servings

Adapted slightly from: The Pilsbury Bake-Off Cookbook 1990

Chicken Prosciutto with Mushroom Sauce -- 6 servings

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  • Prep Time


  • Total Time


  • Servings



  • 3

    whole halved, skinless and boneless

  • 5

    tbsp margarine or butter

  • ¼

    cup all purpose flour

  • 2

    tbsp Dijon mustard

  • 1

    cup chicken broth

  • 1

    cup half and half

  • ¼

    cup water

  • 3

    (4.5 oz) cans sliced mushrooms - drained

  • 4

    oz (1 cup) shredded Swiss cheese

  • 16 oz package frozen cut broccoli

  • 6

    slices of prosciutto

  • Paprika


1. Place chicken breast between two pieces of plastic wrap. Pound chicken with meat mallet or rolling pen until 1/4 inch thick. Remove wrap and repeat until all pieces are pounded. 2. Heat oven to 400F 3. In large skillet over medium heat, melt 2 tbsp of margarine or butter. Cook chicken in margarine or butter until lightly browned on both sides, about 5 mins. 4. Remove chicken. In same skillet melt remaining 3 tbsps of margarine or butter add mushrooms and sauté, stirring frequently. Once mushrooms are cooked remove from heat. 5. Stir in flour and mustard. Gradually stir in broth, half and half and water. Cook over low heat until mixture thickens and boils, stirring constantly. 6. Add 1/2 cup of cheese; stir until cheese is melted. 7. Arrange broccoli in bottom of un-greased 13x9 inch baking dish. Spoon half (2 cups) of sauce over broccoli. Alternate prosciutto and chicken breasts, slightly overlapping, over sauce and broccoli down center of dish. 8. Tuck ends of ham under chicken. Pour remaining sauce over chicken. 9. Bake at 400F for 20 to 30 mins or until chicken is tender and no longer pink. Remove from oven; sprinkle with 1/2cup of cheese and paprika. 10. Bake an additional 2 mins or until cheese is melted NUTRIENTS PER 1/6 OF RECIPE Cal -- 460, Fat -- 25 gm, Sodium -- 1040mg, Carbs --13gm, Fiber -- 3gm


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