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Chicken David
SUBMITTED BY:
CRCASCIO
PHOTO BY:
PRINCESS ANTZ
"I received this recipe from a friend and have been making it ever since. Men love it! This is also a great recipe for a dinner party."
RECIPE RATING:
Read Reviews
(58)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons butter
1 onion, chopped
8 fresh mushrooms, thinly sliced
1 clove garlic, chopped
1/4 pound thinly sliced prosciutto, cut into strips
1/4 pound thinly sliced hard salami, cut into strips
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
salt and pepper to taste
1/2 cup dry sherry
1 cup chicken broth
1/2 cup heavy cream
1/2 cup marinara sauce
1 tablespoon butter
2 tablespoons chopped fresh parsley
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DIRECTIONS
Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. dredge chicken in flour, and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle with parsley.
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REVIEWS
Reviewed on Aug. 14, 2003 by LIVSNANA
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LIVSNANA
Aug. 14, 2003
Men are not the only ones who love this dish! My entire family, including the picky eaters loved it. The only change I'd make would be to cook the dredged chicken in half olive oil and half butter first, removing it to a warm platter in a slow oven. Proceed with the vegetables and sauce before reintroducing the chicken to the sauce to complete cooking the chicken through. I also used fat-free half and half and it was undetectable. This sauce is flavorful on its own and doesn't even need the help. I served this on a bed of angel hair pasta with a salad, sweet baby peas, and garlic bread. It was an immediate hit that we'll be having again often.
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25 users found this review helpful
Men are not the only ones who love this dish! My entire family, including the picky eaters...
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Reviewed on Sep. 4, 2003 by BARBALICIOUS
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BARBALICIOUS
Sep. 4, 2003
This recipe is SO delicious. However, you can easily reduce the amount of prociutto and salami to save money and reduce the saltiness. (1/4 of the stated amount is perfect) Do not use any extra salt in this recipe and use a low salt chicken broth. This recipe will impress anyone!
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9 users found this review helpful
This recipe is SO delicious. However, you can easily reduce the amount of prociutto and...
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Reviewed on Jun. 23, 2003 by RICHARDGASPARI
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RICHARDGASPARI
Jun. 23, 2003
Family definitly liked this recipe very much. Did not have any prosciutto on hand so made it without. I cooked the chicken first in a mixture of half olive oil and butter. Then put the chicken on an ironstone serving platter which I had previously microwaved for 3 mintues to get it warm. This kept the chicken hot while I prepared the rest of the meal. Will make this one again for sure.
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8 users found this review helpful
Family definitly liked this recipe very much. Did not have any prosciutto on hand so made it...
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Reviewed on Jun. 23, 2003 by RAEN_RFM
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RAEN_RFM
Jun. 23, 2003
This is phenominal - made it for a dinner party and everyone raved!
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6 users found this review helpful
This is phenominal - made it for a dinner party and everyone raved!
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Reviewed on Sep. 14, 2003 by DNLJEN
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DNLJEN
Sep. 14, 2003
This was delicious! I served this for alot of people, doubled the recipe and had lots of leftovers (it reheats nicely) I would definitely make this again.
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4 users found this review helpful
This was delicious! I served this for alot of people, doubled the recipe and had lots of...
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Reviewed on Jun. 23, 2003 by FOOFA24
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FOOFA24
Jun. 23, 2003
My husband and I enjoyed this recipe. It tastes like something you would order at an Italian restaurant. I only used half of the hard salami. I'm glad I did because it was quite oily.
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4 users found this review helpful
My husband and I enjoyed this recipe. It tastes like something you would order at an Italian...
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Reviewed on Jan. 4, 2006 by
PRINSESSA54
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PRINSESSA54
Jan. 4, 2006
I made this recipe and my husband loved it. He always says that my cooking is good, but he kept talking about this recipe. He said that I should definitly keep the recipe to make again. Thanks!
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3 users found this review helpful
I made this recipe and my husband loved it. He always says that my cooking is good, but he...
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Reviewed on Aug. 21, 2005 by
COZY CUISINE
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COZY CUISINE
Aug. 21, 2005
All I can say is WOW!!! It was the quality of a nice italian restaurant. My daughter said it eased her craving for Olive Garden. I altered a couple of steps...After dredging the chicken in seasoned flour I fried in oil. Then I poured most of the oil out and cooked bacon and summer sausage (didn't have proscuito and salami). then added onion garlic and red pepper. didn't have marinara so I crushed 3 whole canned tomatoes and some of the juice and a little tomatoe paste. Added some italian seasoning and the rest of the ingredients and added the chicken breast to the sauce. Let that simmer and reduce and serve over vermicelli or and pasta....AWESOME!!!! BTW....if sauce is still too thin...mix 2 tablespoons of corstarch with 1 tablespoon water. add to the sauce little by little (folding well over medium high heat) to the desired consistency.
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3 users found this review helpful
All I can say is WOW!!! It was the quality of a nice italian restaurant. My daughter said it...
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Reviewed on Jun. 7, 2005 by WINPAUL
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WINPAUL
Jun. 7, 2005
This was a wonderful and tasty recipe. The sauce was to die for. The only change I made was eliminate the salami and used imported Italian proscuitto. (less salty and more tasty in my opinion). I also used home made marinara sauce from a local deli. winpaul from Ottawa, Canada.
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3 users found this review helpful
This was a wonderful and tasty recipe. The sauce was to die for. The only change I made was...
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Reviewed on Dec. 30, 2004 by
JDVMD
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JDVMD
Dec. 30, 2004
We loved this! Didn't have any salami so I did without but otherwise followed the recipe. It does seem like some of the steps could be doubled up in order to reduce prep time. I also had to add a little bit of butter before frying the chicken breasts because the pan was dry. Otherwise the taste was great and cannot wait to make it again for company.
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3 users found this review helpful
We loved this! Didn't have any salami so I did without but otherwise followed the recipe. It...
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