Prosciutto Chicken Cacciatore

Name: Prosciutto Chicken Cacciatore
Ingredients: 2 pounds boneless skinless chicken thighs; 1-1/2 pounds boneless skinless chicken breast halves; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons olive oil; 1 can (14-1/2 ounces) chicken broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 cup sliced fresh mushrooms; 1 medium onion, chopped; 1 package (3 ounces) thinly sliced prosciutto or deli ham, coarsely chopped; 1 tablespoon diced pimientos; 2 garlic cloves, minced; 1/2 teaspoon Italian seasoning; Hot cooked linguine; Grated Parmesan cheese

16 ingredients

3 steps

Ingredients

2 pounds boneless skinless chicken thighs
1-1/2 pounds boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 package (3 ounces) thinly sliced prosciutto or deli ham, coarsely chopped
1 tablespoon diced pimientos
2 garlic cloves, minced
1/2 teaspoon Italian seasoning
Hot cooked linguine
Grated Parmesan cheese

Directions

1

Cut chicken into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2

In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker.
3

Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos, garlic and Italian seasoning. Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear. Serve with a slotted spoon over linguine; sprinkle with cheese.