Chicken with Prosciutto Spinach Cream Sauce Recipe Reviews - Allrecipes.com (Pg. 2)
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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Photo by dani

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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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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Cooking Level: Intermediate

Home Town: Belton, Missouri, USA
Living In: Independence, Missouri, USA

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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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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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Photo by Andrea

Cooking Level: Expert

Home Town: Tomahawk, Wisconsin, USA
Living In: Mount Horeb, Wisconsin, USA

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