Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

11 October 2017, 05:29
Rossella to be Honored by Brooklyn Borough President Eric Adams
22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes



Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Creamy Chicken with Peas, Prosciutto and Mushrooms

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by rossella rago,

This is a take on a pasta dish my Mamma Angela would always prepare for me as a child  and I wanted to tweak it to make it a main course.
I don't know about you but I love peas with almost anything! Especially when they're tossed with savory prosciutto and mushrooms and covered in a light cream sauce over juicy chicken. This dish is simple to prepare one pot and and is perfect for a decadent, quick weeknight meal. Oh and Mamma Angela approves too! your social media marketing partner
Related Recipes:
All Recipes
Recipe Category
Holiday Recipes
Cooking with Rossella
Key Ingredients
Difficulty Level
  • 1 pound thin sliced chicken breast cutlets. Pounded if necessary
  • All purpose flour for dredging
  • 3 tablespoons olive oil
  • 2 tablespoons extra virgin olive oil
  • 1 large shallot cut into a 1/4 inch dice
  • 4 oz prosciutto, cubed
  • 8 oz baby portobello mushrooms sliced
  • 1/2 cup low sodium chicken broth
  • 1/2 cup dry white wine
  • 1 cup frozen peas, thawed
  • 1/2 cup heavy cream
  • 2 teaspoons cornstarch
  • Fusilli alla Mamma Angela Recipe
Advertisement your social media marketing partner
  1. Season all the cutlets on both sides with salt in pepper.
  2. Add the flour to a shallow dish and dredge all the cutlets in the flour.
  3. Put a large sauté pan over a medium-high flame and heat the olive oil. Cook the chicken for about 2 minutes on each side, or until lightly browned. Transfer to a plate and set aside.
  4. Lower the flame to medium and heat the 2 tablespoons of extra virgin olive oil. Add the shallots and sauté until soft, about 2-3 minutes. Add the prosciutto to the pan and cook for another 2-3 minutes. Add the mushrooms to the pan and cook until soft, about 4-5 minutes. Add the chicken broth and wine and cook until you no longer smell alcohol, about 3-4 minutes.
  5. Add the peas, cream and bring the pan and bring to a boil stirring with a wooden spoon. Stir in the cornstarch. Add the chicken back into the pan and cook for 4-5 minutes. Serve immediately. your social media marketing partner
Additional Tips

Get Your

Cooking with Nonna


Is your Sunday Sauce on the Stove Yet???


HERE! your social media marketing partner