Hazelnut Chicken in Prosciutto-Cream Sauce

Hazelnut Chicken in Prosciutto-Cream Sauce

hils 2

"Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce"

Ingredients 50 m {{adjustedServings}} servings 977 cals

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Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 977 kcal
  • 49%
  • Fat:
  • 74.7 g
  • 115%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 52 g
  • 104%
  • Cholesterol:
  • 287 mg
  • 96%
  • Sodium:
  • 743 mg
  • 30%

Based on a 2,000 calorie diet

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  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 pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  3. 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.
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Reviews 22

  1. 32 Ratings


This is the first time I have ever tried something that hasn't been reviewed yet and I'm glad I did. It was delicious. Hubby and nanny loved it. I did use almonds instead of hazelnuts as that is what I had on hand. I also used more spinach as a personal preference. The only thing I would probably change is to double the sauce as I didn't feel it made enough. This was really good and quick which is an added bonus. Very very tasty and will definitely be making again. Will use hazelnuts next time though just about any type of nuts would be great.


This was really good. I do agree with some of the other reviewers. 1. You need to finely chop the hazelnuts (they are too big if you just use them right out of the bag). 2. Add more spinach. 3. Brown the chicken then bake in order to fully cook (mine were done on the outside but still really pink inside). The sauce is wonderful and it was a definate keeper in our house. Thanks for the post.


Oh, the disappointment of this!! I thought for sure this would become a classic. The ingredients sounded perfect -especially the prosciutto. I hardly changed a thing and thought for sure this would be a special dish I could pull out for family and friends and reign as culinary Queen. Alas, it was not to be. I used almonds instead of hazelnuts but that was the only change I made. I sledged and dredged my chicken (the chicken itself was quite lovely) and it turned a wonderful golden brown and I could tell it was going to be succulent and juicy. (Not easy things to say about chicken) I used a good wine and fresh mushrooms, and waited for the magic to happen. I added the cream but the sauce hadn't reduced at the 5 minute point. I kept simmering and about 30 minutes later, it finally had reduced enough to serve as a sauce. I served and waited for everyone to 'ooh' Instead there was a silence. 'Sour' was the comment. Husband was also surprised that it wasn't a fantastic hit, agreeing that the combination should have been outstanding. We ended up scraping the sauce off and just eating the chicken. It didn't even pass the Wolseley test, as he just ate the bits of prosciutto out of the sauce and left everything else in his bowl. Considering the cost and effort involved, it was an absolute failure. So...not sure if I did something wrong, or perhaps our family's taste buds are off, but this was just not the dish for us!