Chicken Angelo

The recipe Sunday was chicken Angelo — pounded chicken cutlets in a creamy sauce of butter, garlic, white wine, prosciutto, mushrooms, and parmesan. Served over angel hair pasta.

The recipe is below.

Chicken Angelo

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 4 slices prosciutto or thin-sliced ham
• 1 cup baby spinach, loosely packed
• 1/2 cup sun-dried tomatoes, drained and roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• Fresh basil or parsley, for garnish

Instructions

1. Preheat and prep. Preheat your oven to 375°F. Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper.
2. Sear the chicken. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden. Transfer chicken to a plate; leave the drippings in the pan.
3. Build the topping. Layer each chicken breast with one slice of prosciutto, a small handful of baby spinach, and a portion of the sun-dried tomatoes. Sprinkle mozzarella and Parmesan evenly over the top of each breast.
4. Make the pan sauce. Return the skillet to medium heat. Add chicken broth and heavy cream, scraping up any browned bits from the bottom. Stir in the butter and let the sauce simmer for 2–3 minutes until slightly thickened.
5. Finish in the oven. Nestle the topped chicken breasts back into the skillet with the sauce. Transfer to the oven and bake for 18–22 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cheese is melted and lightly golden.
6. Rest and serve. Let the chicken rest for 5 minutes before serving. Spoon the pan sauce over each piece and garnish with fresh basil or parsley. Serve over pasta, rice, or alongside a good salad.

Nutrition (per serving)

Calories: 420 | Protein: 48g | Fat: 22g | Carbs: 6g | Fiber: 1g | Sodium: 620mg