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Ingredients
- 4 Skinless, boneless Chicken breasts, pounded
- 2 Shallots, thinly sliced
- 1 C Mushrooms, sliced
- 1/2 C Artichoke hearts
- 1/2 C White wine or chicken broth
- 1 T Olive Oil
- 2 oz. Prosciutto
- Seasonings: sea salt, black pepper, garlic powder and paprika
- Spinach
- 2 T chopped garlic
Details
Preparation
Step 1
Preheat oven to 375 degrees. Bake prosciutto on a baking sheet for about 10 minutes on each side (until crispy) while your preparing the rest of the meal. Pound chicken breasts fairly thin and sprinkle both sides with the seasonings. Heat olive oil in a heavy skillet at medium-high. Brown chicken breasts for about 4-5 minutes on each side. Transfer chicken to a baking dish. Add the shallots to the skillet (with a little more olive oil if necessary). Add wine (or broth) deglazing pan as you stir in mushrooms and artichoke hearts. Cook until mushrooms are tender. Pour the sauce over chicken breasts and break pieces of the crispy cooked prosciutto over the top. Bake for 10-12 minutes, uncovered.
While the chicken is cooking, saute the garlic in olive oil. Add the spinach and saute. Add a splash of chicken broth, and let spinach cook down to tenderness.
Serve chicken breasts on a bed of the sauteed spinach. Spoon a little extra sauce over the top and enjoy! We thought this was a meal packed with delicious flavors! The crispy bites with the prosciutto were the kids favorite!
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