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Chicken Sorrentino

2 lbs. chicken cutlets
3/4 lb. prosciutto, cut in pieces
1 sm. onion
1 lb. mushrooms, sliced
1/2 to 1 1/2 c. white wine
2 tbsp. sweet butter
2 tbsp. olive oil
Salt, pepper, parsley (fresh chopped)

Cut chicken cutlets to your own taste. Lightly flour* cutlets and saute quickly in olive oil and butter. In a separate skillet cook prosciutto with mushrooms and thinly sliced onion. (Do not fry onion, it should cook clear.)

Add chicken to skillet; add wine and fresh chopped parsley to your taste. Add salt and pepper to your taste. Simmer low for 10 minutes. Serves 6. Can be prepared in advance. Great served with noodles, rice or spaghetti.

* For low carb version, either skip flouring altogether or use a low-carb baking mix.