Chicken Christopher Recipe: A Creamy Homestyle Dinner (Print Version)

Make this Chicken Christopher Recipe! Tender chicken, rich cream sauce, and salty prosciutto combine for a comforting meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American-Italian
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Components

01 - 4 boneless, skinless chicken breasts (pounded to 1/2-inch thick)
02 - 4-6 slices prosciutto (thinly sliced)

→ Cream Sauce Essentials

03 - 1 tbsp olive oil
04 - 2 cloves garlic (minced)
05 - 2 tbsp all-purpose flour
06 - 1 cup low sodium chicken broth
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese

→ Flavor Enhancers

09 - Salt (to taste)
10 - Black pepper (freshly ground, to taste)

→ Finishing Touches

11 - 2 tbsp fresh parsley (chopped)

# Instructions:

01 - First things first, get those chicken breasts ready. Pound them thin, about 1/2 inch thick, between two sheets of plastic wrap. This helps them cook quickly and evenly. Then, season them generously with salt and pepper. I always end up with a little salt on the counter at this stage, oops! It's messy but worth it for evenly seasoned Chicken Christopher.
02 - Heat a large skillet over medium-high heat with a tiny splash of olive oil. Add the prosciutto and cook until it's crispy, about 2-3 minutes. This step is crucial for that amazing texture and flavor! I usually pull it out with tongs and let it drain on a paper towel, trying not to eat it all before it makes it into the Chicken Christopher sauce.
03 - In the same skillet, add a bit more olive oil if needed. Sear the chicken breasts for about 3-4 minutes per side, until they're golden brown and cooked through. Don't overcrowd the pan; cook in batches if you need to. I always peek to make sure they're getting that beautiful color, it's so satisfying! This forms the base of our Chicken Christopher.
04 - Remove the chicken and set aside. Reduce the heat to medium. Add the minced garlic to the pan and cook for about 30 seconds until fragrant—don't let it burn, that's a mistake I've made too many times! Sprinkle in the flour and whisk for a minute to make a roux. It'll smell nutty and warm, a sign that our Chicken Christopher sauce is coming together.
05 - Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan—that's all flavor, hon! Bring it to a gentle simmer, then slowly stir in the heavy cream. Let it cook for 3-5 minutes, until it starts to thicken. This is where the magic happens for our creamy Chicken Christopher.
06 - Stir in the grated Parmesan cheese until it's melted and smooth. Return the cooked chicken breasts to the pan, nestling them into the sauce. Crumble the crispy prosciutto over the top, and sprinkle with fresh parsley. Let it warm through for a minute or two. The smell at this point? Oh my goodness, it's heavenly!

# Notes:

01 - Pounding the chicken evenly is a game-changer for tender results.
02 - Store leftovers in an airtight container for up to 3-4 days, reheat gently on the stovetop.
03 - Crispy pancetta can substitute for prosciutto if you're in a pinch, but the flavor will be different.
04 - Serve this creamy Chicken Christopher with mashed potatoes to soak up all that incredible sauce!

# Equipment Needed:

01 - Large skillet
02 - tongs
03 - whisk
04 - cutting board
05 - meat mallet (optional)

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 15g
Protein: 40g

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