Prep 20 mins
Cook 30 mins
This is a compilation of a few different recipes I've made over the years. It's been tweaked and changed enough that I consider it my own. :) There is enough sauce that this may be served over rice or pasta. I've made this with or without the prosciutto, and I've also used bacon drippings in place of the oil, which worked nicely to add some depth of flavor. Experiment and enjoy!
- 6 chicken cutlets (or 3 large boneless, skinless breasts cut in half horizontally along the thickness to make 6 cutlets)
- salt and pepper
- 2 teaspoons olive oil (or bacon drippings)
- 2 ounces prosciutto, cut in thin strips
- 1 (6 ounce) jar marinated artichoke hearts (or two, if you like artichokes as much as we do!)
- 6 ounces fresh mushrooms, sliced (I used baby portabella)
- 2 large garlic cloves, sliced
- 2 tablespoons flour
- 2 cups white wine or 2 cups marsala wine or 2 cups chicken broth
- Preheat oven to 350°F.
- In a large, heavy skillet, heat the oil or bacon drippings over medium high heat until hot but not smoking.
- Season the chicken with salt and pepper. Brown the chicken on both sides in the hot skillet, about one minute per side, but do not cook all the way through. Remove to a casserole dish.
- Add the prosciutto to the chicken drippings and cook about 2 minutes until crisp. Remove to casserole dish on top of the chicken.
- Chop the artichoke hearts into large pieces and reserve the liquid. Add the mushrooms, artichokes, and garlic to the pan and reduce heat to medium. Saute about 5-7 minutes until the garlic is soft and the liquid has evaporated from the mushrooms. Spoon mixture over the chicken in the casserole dish.
- Pour the reserved liquid from the artichokes into the pan, along with the wine or broth. Add the flour, wisking briskly to remove any lumps. Once mixture has thickened, pour over chicken and mushroom mixture.
- Bake about 30 minutes.