Ingredients
4
boneless skinless chicken breasts (about 1 1/2 lb)
1/2
teaspoon salt
1/4
teaspoon pepper
1/3
cup plus 2 tablespoons Gold Medal™ all-purpose flour
2
tablespoons butter
2
tablespoons vegetable oil
3
oz prosciutto, thinly sliced and cut crosswise into 1/2-inch strips
8
oz sliced mushrooms
1
medium yellow onion, cut in half and thinly sliced
3
cloves garlic, finely chopped
1/2
cup dry white wine
2
cups Progresso™ chicken broth (from 32-oz carton)
Preparation
Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.
Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.
Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.
