Chicken with Prosciutto Spinach Cream Sauce

Chicken with Prosciutto Spinach Cream Sauce

Nellie Fiorenzi 28

"Tender chicken accompanied by a prosciutto and spinach cream sauce! Delicious and very rich!"

Ingredients 45 m {{adjustedServings}} servings 1250 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1250 kcal
  • 63%
  • Fat:
  • 88 g
  • 135%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 57.5 g
  • 115%
  • Cholesterol:
  • 401 mg
  • 134%
  • Sodium:
  • 2220 mg
  • 89%

Based on a 2,000 calorie diet

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  • Prep

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  1. Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
  2. Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.
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Reviews 14

  1. 16 Ratings


Very nice combination of ingredients. I made some modifications that included grilling the chicken and doubling the sauce ingredients. I find I never have enough sauce! I cut the chicken into 1/2 -3/4 inch slices and put them right in the sauce with cracked pepper and parmesan cheese and served it over penne noodles. Next time, I will probably marinate the chicken overnight with Italian dressing.

Sarah Stone

This was amazing and absolutely delicious! My changes were minimal. You do NOT need to use that much milk for the egg milk bath. So I dropped it to 1 egg and 1/4 cup milk. I elected to use grapeseed oil as it has a higher heat tolerance. I used a mix of Italian seasoned Panko and Italian seasoned breadcrumbs, instead of all heavy cream (and to save calories) I used a mix of 1% milk & heavy whipping cream using a 3:1 ratio. I used a 6 cheese Italian blend and I left out the salt - the proscuitto is MORE than salty enough. Once the chicken was finished I kept it warm in the oven. Other than that there were no other changes. I used barefoot pinot grigio as it's a good quality white wine. Next time I'll toss in some fire roasted bell peppers. This is a "dining in" dinner and a keeper!


i made this yesterday for mothers day and i was a hit. i did change some things though. i let the chicken marinate in thousand island dressing and added lemon pepper as well. i doubled the amount of heavey cream and garlic but kept the same amount of spinach. i added 1/4 cup more prosciutto and cheese. i let this all boil for 10 extra minutes and servered it- the chicken and sauce- over linguini pasta and topping it with more cheese. i sliced and lightly toasted french bread, severing it on the side without butter.