Prosciutto Creamed Chicken

Servings 4 servings


  • 2 tablespoons unsalted butter melted
  • 6 boneless skinless chicken breast halves 6-oz.
  • 3/4 cup diced onion
  • 6 ounces prosciutto chopped
  • 1/2 cup white wine or use white grape juice with a splash of cider vinegar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 cup light cream


  • In a slow cooker, combine melted butter, chicken, onion, prosciutto and wine (or juice/vinegar).
  • Cover and cook on LOW for 7 to 9 hours or until chicken is cooked through. About 30 minutes before serving, combine cornstarch and water; add to slow cooker along with the cream; blend well.
  • Cover and cook on HIGH until sauce thickens.
  • LC SERVING SUGGESTION: Serve over Cauli-Rice (see Day 4 directions); add steamed green and yellow (wax) beans.


SERVING SUGGESTION: Serve over brown rice instead of Cauli-Rice.
KOSHER: Use oil instead of butter and use cooked, crumbled soy bacon instead of prosciutto. Skip the cream and double the water and cornstarch.
GLUTEN FREE: Make sure prosciutto and wine (or juice/vinegar) are gluten free. Use arrowroot starch instead of cornstarch.
NUTRITION: per serving: 325 Calories; 10g Fat; 48g Protein; 5g Carbohydrate; trace Dietary Fiber; 136mg Cholesterol; 890mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 7
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