Heat the oil in a large frying pan and fry the chopped proscuitto for a few minutes until crisp. Remove and set aside.
Fry the onion and garlic until soft.
Lay the chicken breasts on the onion, season and fry on both sides until starting to brown, then remove the chicken and set it aside.
Return the prosciutto to the pan, add the tomatoes, tomato puree, chopped mushrooms, wine, seasoning, bay leaves and a little water as required. Cover and simmer for 20 minutes or until the sauce has thickened and reduced.
Return the chicken to the pan and simmer gently for a further 20-30 minutes until chicken is cooked through.
Season, garnish with the parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1116g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 167 (14%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 571.8mg||176 %|
|Sodium 1039.4mg||36 %|
|Potassium 2837.8mg||75 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 13.8g|
|Protein 229.4g||328 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1234
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