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Chicken with Proscuitto


Chicken with Proscuitto (from the Kitchen of Susan Englund)

  • 2 lbs. boneless chicken breasts, sliced thin
  • 1 to 1-1/2 c. fresh parsley chopped
  • 10 oz. fresh mushrooms
  • 1/2 pound proscuitto, cut into 1/2" to 3/4" pieces
  • 3 cloves fresh garlic, peeled and crushed
  • 1 c.fresh grated parmesan cheese
  • 3 c. shredded mozzarella cheese
  • 1 c.Harvey's Bristol cream sherry
  • 4 c.chicken broth

Slice chicken thin or buy thinly cut chicken pieces. Dip in flour and place in large frying pan with a small amount of corn oil, in a single layer.. Add more oil as necessary. Remove from pan. Continue until all pieces are lightly browned. Slice proscuitto into 1/2"-3/4" pieces and saute. Remove from pan. Add additional oil to pan and add garlic and quartered mushrooms Cook until soft Remove from pan. Pour 1cup of sherry and 4c.chicken broth to frying pan and bring to a boil. Add flour if necessary to thicken slightly. Return mushrooms and garlic to pan and heat through. Place chicken in two 13x9" bake proof serving dishes. Sprinkle 1/2 of the proscuitto, 1/2 of chopped parsley, 1/2 c. fresh parmesan cheese 1-1/2 c. shredded mozzarella cheese over each dish. Pour 1/2 mushroom mixture over each dish. Cook at 350 until cheese melts (30-40 min) Cover with foil if sauce thickens too much.


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