Chicken prosciutto with mushroom sauce
Chicken prosciutto with mushroom sauce recipe in the low carb category
Recipe ingredients:
- 3 boneless, skinless whole chicken breasts
- 1/4 cup chopped onion
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1/2 pound fresh mushrooms, sliced
- 1 pound frozen broccoli
- Paprika
- 5 tablespoons butter or margarine
- 1/4 cup flour
- 1 cup chicken broth
- 1/4 cup white wine
- 4 ounces Swiss cheese, grated
- 6 thin slices ham or prosciutto
Recipe method:
- Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch thick.
- Repeat with remaining chicken breasts. Set aside.
- Heat oven to 400 degrees F.
- In a large skillet over medium heat, melt 2 tablespoons of butter or margarine.
- Cook chicken in butter or margarine until lightly browned on both sides, about 5 minutes.
- Remove the chicken.
- In the same skillet, melt the remaining 3 tablespoons of butter or margarine.
- Add the onions and saute until tender, about 2 minutes.
- Remove from heat.
- Stir in flour and mustard.
- Gradually add chicken broth, half and half (or gravy) and wine (or water).
- Add mushrooms.
- Cook over low heat until mixture thickens and boils, stirring constantly.
- Add 1/2 of the Swiss cheese and stir until melted.
- Arrange broccoli on the bottom of an ungreased 13 x 9 inch baking pan.
- Spoon half (2 cups) of the sauce over the broccoli.
- Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish.
- Tuck ends of ham slices under the chicken.
- Pour the remaining sauce over the chicken.
- Bake at 400 degrees F for 20 to 30 minutes or until chicken is tender.
- Remove from oven and sprinkle with remaining Swiss cheese and paprika.
- Bake an additional 2 minutes or until cheese is melted.
Per serving: 350 cal (64% from fat, 26% from protein, 9% from carb); 23 g protein; 25 g tot fat; 8 g carb; 1 g fiber; 215 mg calcium; 1 mg iron; 375 mg sodium; 109 mg cholesterol