Chicken Emil

Chicken Emil Recipe

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Barb Doria


This is a wonderful chicken recipe with a rich flavorful sauce.


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top


  • 2
    boneless, skinless chicken breast
  • 1 1/2 c
    italian bread crumbs
  • 1/2 c
  • 1
    egg, beaten
  • 3 Tbsp
    olive oil
  • 1 1/2 c
    reduced sodium chicken stock
  • 3/4 c
    sliced mushrooms
  • 1 c
    broccoli florets *
  • 2 Tbsp
    chopped prosciutto about 1 slice
  • 1 clove
    garlic, chopped
  • 1 pinch
    red pepper flakes or cayenne
  • 2 Tbsp
    lemon juice (1/2/ lemon squeezed)
  • 1/2 c
    dry white wine
  • 2 c
    proves cheese
  • 1/2 c
    butter, softened
  • ·
    salt and pepper

How to Make Chicken Emil


  1. Heat oil in oven proof pan. Cut each piece of chicken in half, length wise, season with salt and pepper. Dredge chicken in flour, then dip in egg and then breadcrumbs. Preheat oven to 350 degrees
  2. Fry chicken in hot oil about 3 minutes on each side, remove from pan.
  3. Add chicken stock, to pan. Make a paste from softened butter and flour, add to pan and whisk till stock starts to thicken. Reduce to a simmer, add mushrooms, broccoli, prosciutto, garlic, red pepper, lemon juice and wine. Simmer for 5 minutes.
  4. Place cooked chicken pieces in sauce, sprinkle cheese on top of each chicken piece dividing evenly. Place in warmed oven and bake just until cheese melts.
  5. Lift chicken onto plates; use a spoon to add vegetables over cheese. Pour sauce over all, serve immediately.
  6. Note: When using fresh broccoli, cut florets and steam or microwave just until crisp and tender. If using frozen broccoli spears or florets, thaw and drain well.

    The sauce may be started about 30 minutes ahead. Prepare as directed but do not add mushrooms or broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.

Printable Recipe Card

About Chicken Emil

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy

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