Reviewed: Jan. 26, 2012

This was simply delicious! I made a few changes; used 1/2 & 1/2 instead of heavy cream, used parmesean/asiago cheese blend and doubled the sauce (as recommended by a previous reviewer). After frying the chicken I placed it in a 350 oven for 10min to finish cooking. Definately will make again.

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Reviewer:

Chef41

Cooking Level: Intermediate

Home Town: Fairfield, California, USA

Reviewed: Jan. 20, 2012

This was amazing and absolutely delicious! My changes were minimal. You do NOT need to use that much milk for the egg milk bath. So I dropped it to 1 egg and 1/4 cup milk. I elected to use grapeseed oil as it has a higher heat tolerance. I used a mix of Italian seasoned Panko and Italian seasoned breadcrumbs, instead of all heavy cream (and to save calories) I used a mix of 1% milk & heavy whipping cream using a 3:1 ratio. I used a 6 cheese Italian blend and I left out the salt - the proscuitto is MORE than salty enough. Once the chicken was finished I kept it warm in the oven. Other than that there were no other changes. I used barefoot pinot grigio as it's a good quality white wine. Next time I'll toss in some fire roasted bell peppers. This is a "dining in" dinner and a keeper!

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Reviewer:

Blondeprincess

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: Jan. 12, 2012

Extremely tasty. I thought we were eating a restaurant quality gourmet entry. Everyone loved it, even our picky vegetable eater who does not like spinach. The only difference I made was using bacon since we were out of prosciutto.

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Reviewer:

skiredfrise

Reviewed: Jun. 9, 2011

If there was a way to keep the chicken more crisp while the sauce is cooking, it would be perfect! I will use the leftover sauce on cooked pasta. Very tasty.

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4 users found this review helpful

Reviewer:

dani

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: May 9, 2011

i made this yesterday for mothers day and i was a hit. i did change some things though. i let the chicken marinate in thousand island dressing and added lemon pepper as well. i doubled the amount of heavey cream and garlic but kept the same amount of spinach. i added 1/4 cup more prosciutto and cheese. i let this all boil for 10 extra minutes and servered it- the chicken and sauce- over linguini pasta and topping it with more cheese. i sliced and lightly toasted french bread, severing it on the side without butter.

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Reviewer:

Cristina

Cooking Level: Intermediate

Home Town: Belton, Missouri, USA

Living In: Independence, Missouri, USA

Reviewed: Feb. 15, 2011

I have made this several times and it is wonderful. We normally use half and half in place of the heavy cream (because it is what we have on hand.) It is worth it!

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6 users found this review helpful

Reviewer:

Kara

Reviewed: Jun. 30, 2009

Very nice combination of ingredients. I made some modifications that included grilling the chicken and doubling the sauce ingredients. I find I never have enough sauce! I cut the chicken into 1/2 -3/4 inch slices and put them right in the sauce with cracked pepper and parmesan cheese and served it over penne noodles. Next time, I will probably marinate the chicken overnight with Italian dressing.

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27 users found this review helpful