Chicken Mudega Recipe
Recipe information
Make Chicken Mudega in just 30m. A lightly breaded five ounce chicken breast topped with provolone cheese, sauteed with button mushrooms, prosciutto ham, and a tarragon cream sauce. Served over angel hair pasta.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Pasta
Cook the angel hair pasta according to package instructions. Drain and set aside.
2. Prepare the Chicken
Pound the chicken breast to an even thickness. Season with salt and black pepper.
3. Bread the Chicken
Dredge the chicken in flour, dip in beaten egg, and coat with breadcrumbs.
4. Cook the Chicken
In a skillet, heat olive oil over medium heat. Cook the breaded chicken for about 5-6 minutes on each side or until golden brown and cooked through. Remove from skillet and top with provolone cheese. Cover to melt cheese.
5. Saute the Mushrooms and Prosciutto
In the same skillet, add sliced button mushrooms and prosciutto. Saute for about 3-4 minutes until mushrooms are tender.
6. Add the Cream Sauce
Pour the tarragon cream sauce into the skillet with the mushrooms and prosciutto. Stir to combine and heat through.
7. Assemble the Dish
Place a serving of angel hair pasta on a plate, top with the chicken, and spoon the mushroom and prosciutto sauce over the top.
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