4.9
(20)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Season the chicken with salt and pepper. Sprinkle with Italian seasoning. Place the flour in a shallow bowl and dredge the chicken through the flour, pressing to adhere. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet. In the same skillet, add 1 tablespoon olive oil and the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet. Add the shallots and garlic and cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, Italian seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook 2 minutes. Pour in the broth. Add the potatoes and chicken. Partially cover and cook over medium heat until the potatoes are fork tender, 10-15 minutes. Remove the lid. Pour in the cream. Add the dijon, lemon juice, parmesan, and Tuscan kale. Cook until the kale is wilted, 5 minutes. Serve the chicken and sauce with crispy prosciutto and fresh basil.
Your folders
bonappetit.com
3.8
(18)
Your folders
nourish-and-fete.com
4.6
(36)
20 minutes
Your folders
delish.com
4.9
(170)
Your folders
thatlowcarblife.com
4.5
(273)
15 minutes
Your folders
carlsbadcravings.com
15 minutes
Your folders
simplyhomecooked.com
18 minutes
Your folders
spoonforkbacon.com
5.0
(25)
23 minutes
Your folders
cafedelites.com
5.0
(26)
25 minutes
Your folders
cafedelites.com
Your folders
aheadofthyme.com
4.5
(2)
25 minutes
Your folders
errenskitchen.com
5.0
(11)
30 minutes
Your folders
heartlandcooking.com
5.0
(1)
35 minutes
Your folders
downshiftology.com
5.0
(34)
20 minutes
Your folders
preppykitchen.com
5.0
(24)
15 minutes
Your folders
whatmollymade.com
4.8
(17)
25 minutes
Your folders
kitchenfunwithmy3sons.com
5.0
(1)
20 minutes
Your folders
rageg.com
Your folders
nutritiontofit.com
5.0
(1)
15 minutes
Your folders
cooktoria.com
4.9
(7)
15 minutes