Chicken Primavera Recipe


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings2
MethodMain Ingredient
Interest Group


 Chicken breasts1 1⁄2 Pound, split, boned, and skinned (1 Large Or 2 Small)
 Salt To Taste
 White pepper To Taste
 All purpose flour1 Teaspoon
 Butter/Margarine2 Tablespoon
 Mushrooms1⁄4 Pound, sliced
 Shallots2 , finely chopped (0.25 Cup)
 Dry tarragon1⁄4 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Thin prosciutto slices2 Ounce, cut in 1/2-inch- wide strips
 Carrot1 Medium, cut in 3-inch-long julienne strips
 Dry white wine1⁄2 Cup (8 tbs)
 Frozen peas1⁄4 Cup (4 tbs)
 Whipping cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 886 Calories from Fat 359

% Daily Value*

Total Fat 40 g61.3%

Saturated Fat 23.2 g116.2%

Trans Fat 0.1 g

Cholesterol 322.4 mg

Sodium 1051.5 mg43.8%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2.5 g9.9%

Sugars 7.2 g

Protein 92 g183.4%

Vitamin A 124.2% Vitamin C 20.8%

Calcium 11.4% Iron 21.9%

*Based on a 2000 Calorie diet


Sprinkle chicken on all sides with salt and pepper; dust with flour.
Melt butter in a wide frying pan over medium-high heat.
Add chicken and cook, turning as needed, until golden on all sides; remove from pan.
Add mushrooms to pan and cook until lightly browned (about 5 minutes); stir in shallots.
Return chicken to pan.
Sprinkle with tarragon, nutmeg, and prosciutto; add carrot strips around chicken.
Pour in wine.
Cover, reduce heat, and simmer until chicken is no longer pink when slashed in thickest part (12 to 15 minutes).
Remove chicken from pan with a slotted spoon; keep warm.
Add peas, asparagus (if used), and cream to pan.
Bring to a boil over high heat; boil, stirring often, until sauce is slightly thickened (about 3 minutes).
Spoon over chicken and serve at once.