Hazelnut Chicken in Prosciutto-Cream Sauce Recipe - Allrecipes.com
Hazelnut Chicken in Prosciutto-Cream Sauce Recipe
  • READY IN 50 mins

Hazelnut Chicken in Prosciutto-Cream Sauce

Recipe by  

"Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce"

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
  2. Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  3. Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2007

This is the first time I have ever tried something that hasn't been reviewed yet and I'm glad I did. It was delicious. Hubby and nanny loved it. I did use almonds instead of hazelnuts as that is what I had on hand. I also used more spinach as a personal preference. The only thing I would probably change is to double the sauce as I didn't feel it made enough. This was really good and quick which is an added bonus. Very very tasty and will definitely be making again. Will use hazelnuts next time though just about any type of nuts would be great.

Most Helpful Critical Review
Apr 21, 2007

Oh, the disappointment of this!! I thought for sure this would become a classic. The ingredients sounded perfect -especially the prosciutto. I hardly changed a thing and thought for sure this would be a special dish I could pull out for family and friends and reign as culinary Queen. Alas, it was not to be. I used almonds instead of hazelnuts but that was the only change I made. I sledged and dredged my chicken (the chicken itself was quite lovely) and it turned a wonderful golden brown and I could tell it was going to be succulent and juicy. (Not easy things to say about chicken) I used a good wine and fresh mushrooms, and waited for the magic to happen. I added the cream but the sauce hadn't reduced at the 5 minute point. I kept simmering and about 30 minutes later, it finally had reduced enough to serve as a sauce. I served and waited for everyone to 'ooh' Instead there was a silence. 'Sour' was the comment. Husband was also surprised that it wasn't a fantastic hit, agreeing that the combination should have been outstanding. We ended up scraping the sauce off and just eating the chicken. It didn't even pass the Wolseley test, as he just ate the bits of prosciutto out of the sauce and left everything else in his bowl. Considering the cost and effort involved, it was an absolute failure. So...not sure if I did something wrong, or perhaps our family's taste buds are off, but this was just not the dish for us!


33 Ratings

Jul 06, 2008

This was really good. I do agree with some of the other reviewers. 1. You need to finely chop the hazelnuts (they are too big if you just use them right out of the bag). 2. Add more spinach. 3. Brown the chicken then bake in order to fully cook (mine were done on the outside but still really pink inside). The sauce is wonderful and it was a definate keeper in our house. Thanks for the post.

Aug 22, 2007

I was looking for a recipe to pair with an 'important' bottle of chardonnay - and this was perfect. I made the recipe as stated and it was great. The sauce reduced nicely to a thin but creamy consistency, which kept it lighter and not too rich. The sauce was perfectly seasoned by the prosciutto - DO NOT add more salt to this until you reduce it and taste it as most of the time you will not need more. The hazelnut crusted chicken was some of the best chicken I have had in a long time and paired perfectly with the wine. Thanks for a great recipe that will see lots of use with my special chardonnays! BTW, I served the chicken and sauce with roasted asparagus and kamut linguine - yum.

Apr 15, 2007

Whoa! This is rich and flavorful. It's hard to go wrong with prosciutto and cream. I sliced the chicken and served it over a pasta bowl of linguine with the luscious sauce on top. Ahhhh, dreamy! Two things I will do differently next time would be to chop the nuts finer and pound the chicken thinner. The nuts being finer would allow them to coat the chicken more evenly and the chicken thinner would assure that it would be cooked through before the nuts get to brown. This is definitly a dish you can entertain with. Any guest would be lucky you did!

Apr 09, 2007

I usually only choose recipes that have been reviewed by a lot of viewers/cooks, but like 'bonniecrocker' I took a chance, and I'm glad I did!! This was very easy to make and very tasty - a great medley of flavors! My first time using prosciutto too. The hazelnuts are a marvelous touch - don't substitute if you can help it! Things I added: 1) Tossed pasta with parsley, olive oil, and tomatoes (over low heat on the stove) before adding sauce 2) Placed chicken in 300 degree oven to keep warm after cooking on stove. I'll definitely double the amount of sauce next time too. Thanks hils!!

Jan 27, 2010

I skipped the hazelnuts and mushrooms and made this as a pasta sauce - it was great!

Dec 17, 2008

I recently had friends over and I served this dish to them with the Gourmet Mushroom Risotto recipe from this site. We all thought it was out of this world. I added more spinach and prosciutto to the sauce. I disagree that more salt should be added. The prosciutto adds plenty to the dish.


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  • Calories
  • 977 kcal
  • 49%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 279 mg
  • 93%
  • Fat
  • 74.7 g
  • 115%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 52 g
  • 104%
  • Sodium
  • 743 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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