Ingredients
3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thickall-purpose flour for dredging1 egg, beaten2 tablespoons milk1 cup chopped hazelnuts2 tablespoons olive oil1/2 cup dry white wine6 large mushrooms, quartered3 ounces prosciutto, shredded15 fresh spinach leaves1 cup heavy whipping cream
Directions
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.
Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on
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