Hazelnut Chicken in Prosciutto-Cream Sauce

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
• all-purpose flour for dredging
• 1 egg, beaten
• 2 tablespoons milk
• 1 cup chopped hazelnuts
• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pound the chicken breasts to an even 1/3 inch thickness if needed. Set up three shallow dishes: flour in the first, beaten egg mixed with milk in the second, and chopped hazelnuts in the third.

2. Dredge each chicken breast in flour, dip it in the egg mixture, then press it into the chopped hazelnuts to coat both sides evenly.

3. Heat the olive oil in a large skillet over medium heat. Cook the chicken 4 to 5 minutes per side until golden and cooked through to 165°F (74°C) in the thickest part. Transfer to a plate and tent loosely with foil.

4. Add the quartered mushrooms to the same skillet over medium-high heat and cook 4 minutes until browned. Add the shredded prosciutto and cook 2 minutes more.

5. Pour in the dry white wine and scrape up the browned bits from the pan. Simmer 2 minutes until the liquid has reduced by about half.

6. Stir in the heavy whipping cream and simmer 3 minutes until slightly thickened. Add the spinach leaves and stir about 1 minute until just wilted.

7. Return the chicken and any juices to the skillet, spoon the sauce over, and heat 1 minute until warmed through. Serve immediately.