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Recipe: Chicken David

I received this recipe from a friend and have been making it ever since. Men love it This is also a great recipe for a dinner party.

Chicken David Ingredients

  • 3 tablespoons butter

  • 1 onion, chopped

  • 8 fresh mushrooms, thinly sliced

  • 1 clove garlic, chopped

  • pound thinly sliced prosciutto, cut into strips

  • pound thinly sliced hard salami, cut into strips

  • 4 boneless, skinless chicken breast halves

  • 1 cup all-purpose flour

  • salt and pepper to taste

  • cup dry sherry

  • 1 cup chicken broth

  • cup heavy cream

  • cup marinara sauce

  • 1 tablespoon butter

  • 2 tablespoons chopped fresh parsley

How to Make Chicken David

  1. Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. dredge chicken in flour, and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle with parsley.

Chicken David Nutritions

  • Calories: 738.3 calories

  • Carbohydrate: 38.8 g

  • Cholesterol: 193.7 mg

  • Fat: 42.8 g

  • Fiber: 2.6 g

  • Protein: 45.3 g

  • SaturatedFat: 21.3 g

  • ServingSize:

  • Sodium: 2182.4 mg

  • Sugar: 4.8 g

  • TransFat:

  • UnsaturatedFat:

Chicken David Reviews

  • Absolutely fantastic Following the reviews, I browned the chicken first, removed the chicken from the pan, and followed the rest of the steps, doubling the sauce. I did omit the salami and salt and used red wine instead of the sherry (out of sherry). I returned the chicken to the pan and simmered until it was the consistency I wanted. I served with orzo, salad, and herbed toasted bread. Next time, I will use a low sodium broth (was a little salty even though I didnt add salt - and I love salty), and I will mix the orzo right in while its simmering instead of cooking separetly. Cant wait to get at the leftovers

  • Men are not the only ones who love this dish My entire family, including the picky eaters loved it.The only change Id make would be to cook the dredged chicken in half olive oil and half butter first, removing it to a warm platter in a slow oven. Proceed with the vegetables and sauce before reintroducing the chicken to the sauce to complete cooking the chicken through. I also used fat-free half and half and it was undetectable. This sauce is flavorful on its own and doesnt even need the help.I served this on a bed of angel hair pasta with a salad, sweet baby peas, and garlic bread. It was an immediate hit that well be having again often.

  • This recipe is SO delicious. However, you can easily reduce the amount of prociutto and salami to save money and reduce the saltiness. (1/4 of the stated amount is perfect) Do not use any extra salt in this recipe and use a low salt chicken broth. This recipe will impress anyone

  • Family definitly liked this recipe very much. Did not have any prosciutto on hand so made it without. I cooked the chicken first in a mixture of half olive oil and butter. Then put the chicken on an ironstone serving platter which I had previously microwaved for 3 mintues to get it warm. This kept the chicken hot while I prepared the rest of the meal. Will make this one again for sure.

  • All I can say is WOW It was the quality of a nice italian restaurant. My daughter said it eased her craving for Olive Garden. I altered a couple of steps...After dredging the chicken in seasoned flour I fried in oil. Then I poured most of the oil out and cooked bacon and summer sausage (didnt have proscuito and salami). then added onion garlic and red pepper. didnt have marinara so I crushed 3 whole canned tomatoes and some of the juice and a little tomatoe paste. Added some italian seasoning and the rest of the ingredients and added the chicken breast to the sauce. Let that simmer and reduce and serve over vermicelli or and pasta....AWESOMEBTW....if sauce is still too thin...mix 2 tablespoons of corstarch with 1 tablespoon water. add to the sauce little by little (folding well over medium high heat) to the desired consistency.

  • This is phenominal - made it for a dinner party and everyone raved

  • My husband and I enjoyed this recipe. It tastes like something you would order at an Italian restaurant. I only used half of the hard salami. Im glad I did because it was quite oily.

  • This was delicious I served this for alot of people, doubled the recipe and had lots of leftovers (it reheats nicely) I would definitely make this again.

  • This was just amazing. I did not have any Sherry so I used white wine, I didnt have any mushrooms. Cant wait to try the recipe again with the mushrooms. Cant wait for the leftovers tonight. Thanks for adding this recipe

  • So very easy and tastes great. DH wants me to serve it to guests arriving in February. Im going to use the extra sauce with noodles tommorow.

  • I made this recipe and my husband loved it. He always says that my cooking is good, but he kept talking about this recipe. He said that I should definitly keep the recipe to make again. Thanks

  • Delectable.. My sauce was a little runny but other than that.. excellant. I would have never thought of combining marinara and cream

  • This recipe is sooo good. I had an italian friend tell me that this was the best chicken dish he had ever had in his life. I made just a few changes for personal taste only. I used about 8-10 chicken tenders instead of breast. I didnt add mushrooms because I dont care for them. I added about 1/2 cup of fresh grated parmesan cheese to the sauce and use a full cup of marinara. Exellent Dish

  • This was a wonderful and tasty recipe. The sauce was to die for. The only change I made was eliminate the salami and used imported Italian proscuitto. (less salty and more tasty in my opinion). I also used home made marinara sauce from a local deli. winpaul from Ottawa, Canada.

  • I have had this recipe in my recipe box for 4 years I finally made it and am so glad I did. It was scrumptious However, I didnt have sherry so I used white wine and it turned out great. Served this over pasta. YUM

  • The sauce in this recipe was VERY good. Not at all bland like another reviewer stated. Followed recipe exactly, just doubled the sauce because I needed 5 breasts. The prosciutto and salami add incredible flavor. The sherry is not overpowering as long as you follow directions and reduce by half. I do suggest using thinner chicken breasts. Mine were quite thick and took extra time to cook through and since they basically stew in the sauce for a bit they came out a little dry. Will definitely be making this again

  • We didnt love it and we didnt hate it. It tasted very very similar to a Chicken Marsala dish that I make - and I think well stick with the Marsala since its a little easier and takes less ingrediants.

  • We all loved it. I followed recommendations not to add salt and only used half the salami. I left out the mushrooms, since some family members have strong feelings about fungi. Since then Ive made it without salami, and thats great, too. A real crowd-pleaser: savory and colorful.

  • This was good. I made it as written with only a few changes. I cooked the chicken in olive oil first, until browned on both sides. I removed the chicken and then added a bit more oil and cooked the onions, etc. I then added the chicken back to the pan for 5 min each side (my breasts were thick). I had no salami so I left that out, but otherwise, followed as written. Next time, Ill pound my breasts thin. Served with thin pasta. Wish the kids liked it....

  • This is so good. I didnt make any changes to the recipe ingrediants, only the way that I cooked it. I simply made the chicken first, set in a warm oven, then made the sauce and added back in at the end. My pan is not big enough to mix all the sauce ingrediants appropriatly with the chicken in it

  • My husbands favorite

  • This recipe was a real hit and has become a regular at our home. My husband just loves it YumYum

  • My husband and I agreed that this was a four but would be a five with the following additions. I followed the recipe exactly except for using half and half instead of heavy cream and using and 8oz container of fresh mushrooms. The next time I will either add fresh chunks or balls of mozzarella right before serving or top with a cheese with some bite like asiago. The other thing that I will be sure to have on hand the next time because we were really wanting and craving it this time, was a nice crusty bread for the delicious sauce. YUM

  • I make ALOT of recipes from All Recipes and this is THE best one i have found/made. Excellent flavor and I will be making this at dinner parties that i host. Tip- Do go out and buy Sherry, do not substitute.

  • Very good Somehow I ended up making enough sauce for an army though. I dont think its quite 5 star worthy, but it was definitely tasty and I will be making it again.

  • This dish has exceptional taste. We served it with aspargrass and mini cheese raviolis. We dressed it up with a little grated parmesan cheese. A real keeper. G.W. in California

  • We loved this Didnt have any salami so I did without but otherwise followed the recipe. It does seem like some of the steps could be doubled up in order to reduce prep time. I also had to add a little bit of butter before frying the chicken breasts because the pan was dry. Otherwise the taste was great and cannot wait to make it again for company.

  • I have made this several times now, and as suggested by others, I used fat free half and half. I also coked the chicken first, then added mushrooms, onions, garlic, prosciutto, and salami. Everything else the same, and I served with orzo with basil and parmesean from this site...fabulous

  • This was fantastic I doubled the sauce and did the chicken with thin sliced chicken breasts dipped in egg and flour mixed with Italian bread crumbs. I fried the chicken first in olive oil, removed and then made the sauce. Added chicken right before serving. Served over angel hair. It was fantastic. I used 3 lbs thin sliced chicken breasts, and double the sauce...1 jar sauce, and 1 cup plus ff half and half ( instead of cream). It was superb I have a lot left over for another meal of 4. ( served 4). Thanks for such a GREAT recipe Highly recommend you try this

  • This recipe would probably be great as is but I did not have all the ingredients on hand. I didnt have any mushrooms so I added asparagus near the end so they didnt get mushy. Also, used wine instead of sherry and doubled the prosciutto instead of using salami. All 5 of us loved it (this is very rare for us) Thanks

  • DELICIOUS. We crave this often, and make it per the recipe exactly

  • This receipe is awsome. Everyone loved it.

  • Loved this- easy to makeused chicken thighs, about a cup of sliced mushroom, just happened to have the 1/2 cup (or so) or sherry, marinara sauce had whole cherry tomato--it was great; cooked chicken and kept warm as others recommended and made sauce. Just the sauce alone on a pasta would be great. Ill double the sauce next time.

  • This recipe is superb and our friends loved it. I didnt change anything although I may try using light cream next time. I served it over baked spaghetti squash and Id do that again. Not only does the squash have fewer calories, it goes so perfectly with the flavours of this recipe. This is a keeper

  • Easily one of the best recipes on this site so far.

  • As I sit here typing, I am eating leftovers of this fantastic dish. This was the best chicken recipe I had used in a long time. I did leave out the sherry because I didnt have any but even without it was superb. I also have to disagree with some of the other reviews: There definitely need to be more orange foods

  • Very good, even tasted good reheated the next night.

  • Wonderful I did not use the flour for dredging the chicken and use it as a low-carb recipe in this manner. Lovely

  • It was pretty good, but didnt care for the prosciutto

  • This is a great recipe, not too salty at all It is easy to prepare and is an easy way to dress up chicken breasts for company.

  • Excellent dish. Have made many times when entertaining guests. Everybody loves when I make it and its always requested. If you like lots of flavor. This is the dish for you.

  • Excellent dish, then save the left over sauce (if there is any) and use it with another dish

  • Tasted pretty good, but had to remove the mushrooms, salami, and proscutti while the chicken cooked because they started to burn while the chicken cooked.

  • Everyone loves it

  • I loved it Following others suggestions I used less salami and prosciutto. I will definately be making this again

  • This recipe is excellent Highly recommend I have made this dish twice and found it better with the expensive prosciutto for the additional flavor. I also have served this chicken over bowtie pasta which was also delicious

  • This recipe is fantastic. Ive made this several times and it gets better every time. I do double the amounts used for the sauce because it is SO flavorful and delicious

  • Very tasty I didnt have prosciutto or salami so I used all I could find ......bologna and pepperoni. Weird I know, but it still produced good flavors in the sauce.

  • This dish is simply fantastic I loved every minute of cooking it - takes some time, but it is so simple And the clean up was so easy - everything is cooked in one skillet This is a dish we will definitely be making for friends and family in the very near future. I highly recommend serving it with some hearty bread - youll want something to sop up the amazing sauce with

  • This was a tasty weeknight dinner. Didnt take too long to make and the sauce was delicious. With the right sides and some wine it could also be a romantic Italian weekend dinner as well. The only thing I added was a little bit of roux to thicken the sauce. I will definitely be making this again.

  • I love this recipe Ive been making it for many years now. I tend to enjoy the chicken cut into small pieces, and I do add more cream to make a lighter and thicker sauce. I highly recommend this to anyone

  • This was an absolutely delicious dish I cut everything in half since theres only two of us and it still came out perfectly. Oh, also I omitted the prosciuto and salami. The sauce was um um delicious

  • My husband LOVES this dish served over angel hair pasta. Very rich but tasty

  • My husband and I loved this dish. We used Low Sodium chicken broth, a very dry sherry, and the dish was perfect The longer the chicken simmered, the better the taste We will definately serve this dish again.

  • Very tasty I would definitely make this again. I added 5-6 cloves of garlic and it was great

  • Oh My Goodness; this was so good, it was to die for One suggestion; serve this dish over steamed rice or egg noodles, as I have done or perhaps over mashed potatoes...Incredible flavor

  • Very good. My family all loved it. Has good flavor and relatively easy to make. I left out the garlic though since the pasta sauce has garlic in it and the meats have such flavor. Served over whole wheat egg noodles with green beans. Will definitely make again

  • This was terrific

  • Great Husband and daughter loved it

  • Just finished dinner and my hubby is still complimenting this dishI might use low salt chicken broth next time, but otherwise its a definite keeper Thank you so much for sharing

  • This is one of the best meals i have made WOW

  • I did not really care for the flavor of this. I was very optimistic becuase I like all the ingredients, but it didnt really go over with me that well.

  • Made this for company recently, they loved it too. Mine didnt look nearly as pretty as the picture, it came out really sort of brown and not at all appealing looking but the flavor more than made up for the taste. Next time I make this I really need to plan ahead better so I can do everything in the right order and dont have to make other components wait. I did leave out the salami and just used prosciutto as I dont like salami. Plus I didnt feel it needed all that extra fat.

  • I was not impressed by this meal at all & neither was my husband. I followed the recipe exactly & the wine taste was so overwhelming that I couldnt taste any of the other ingredients. Not to mention that once you add the marinara sauce, the whole thing turns this bright orange color that does not look the least bit appetizing. I will never make it again.

  • LOVE this Chicken recipe. So tasty. I did however cut the amount of salami and proscuitto in half on accident and am glad I did. It was a salty dish which I really love and is great without the full amount of meats.

  • Only reason I give it 4 stars is that you need a lot of sauce to get the full flavor, otherwise its a little subtle. I like sauce so I loved it. My family isnt big on sauce so they thought it was good but maybe not worth the trouble.

  • My family loved this recipe I think the only thing I would do different is put the chicken in before the salami and Prosciutto.

  • I loved this, and so did my dad whose name happens to be David :) I cooked the chicken first and then added the vegetables like another reviewer suggested, and I sort of eyeballed it with the salami and prosciutto. I attempted to pound out our extremely thick chicken breasts but it still took a little longer than I thought for them to cook all the way through. But thats ok. :) I got lazy and didnt add the parsley or butter at the end.

  • Was kinda disappointed. just bland, nothing special. I think next time I will try to make the sauce separately using a good quality maranara and make the chicken breaded and baked and them combine the two, kinda chicken parmesagne style.

  • This dish was excellent. I have cooked it multiple times and it is always a hit I sometimes double the sauce to have extra for the egg noodles.

  • Way too salty and not appealing to the eye (a horrible orangy color). Wouldnt recommend this for a dinner party, thats for sure.

  • Excellent recipe that is easy to modify according to taste. Its worth spicing up a bit, but otherwise good as is. Let it reduce and it will taste all the better.

  • This was an excellent recipe--a great company dinner. I only had three chicken breast halves, so there was plenty of the delicious sauce. I also added a jar of drained artichokes because we really like them. I did not add any salt which was a good move as the prosciutto and salami are plenty salty

  • Great recipe. The sauce had a wonderful flavour. I omitted the salami as I didnt have any on hand. It tasted so good without it I probably wont bother adding it next time either.

  • This was tasty, but odd at the same time. My husband and I liked it more AFTER a few bites. My 2 year old loved it...but then, he loves salami. ;o) I doubled the sauce recipe since a lot of people wished there was more, and it was good to have the extra sauce for serving it over the angel hair pasta I made. My husband said, "Give it a 4", so I did. :o)

  • This dish was fantastic My husband said this was probably one of the BEST chicken dishes EVER

  • Ive made a lower calorie version of this which we loved...though I tried this original one first and froze a sample of the sauce to test against the low-calorie version. There was plenty of sauce and the calories are almost cut in half.Original ingredient on left: substitution followsButter: 3 tbspn olive oil (did not add extra tspn butter at end)Chicken: 6 chicken breasts (1 bag frozen Tyson chicken breasts)Sherry: 1 oz apple cider vinegar + 3 oz water and 1/2 tspn vanilla extractMushrooms: 1 cup slicedOnion: 1 large choppedMarinara: 14.5 oz can diced tomatoesProsciutto and Hard Salami: 3 oz instead of 4Half & Half: Land O Lakes Fat Free half and halfBlack Pepper: 1 tspn -- no extra saltI browned the chicken in the oil, then removed from skillet. Cooked onions and mushrooms...added rest of sauce ingredients. Cooked abt 15 minutes. Added chicken, simmered till reduced to desired consistency.Refrigerated overnight to allow flavors to marry. We couldnt tell a great deal of difference between the two.I served with steamed spaghetti squash and grilled asparagus. YUMMY both ways. Will make over and over.

  • This recipe was awesome, i would definately make it again. i did not use the salami or marinara sauce, substituting a little more prosciutto and crushed salt free San Marzano tomatoes.

  • I make this all the time for guests and they love it

  • Made it with a few tweaks my local giant eagle didnt have prosciutto so I thought humm what goes good with everything... boom bacon and instead of sherry I just used a white wine it turned out fantastic not 1 ingredient overpowered the others. only bad part about it was no left overs

  • Really tasty. Better than using spaghetti sauce alone. Good over noodles

  • Have made it several times, love it

  • Used chicken thighs instead of breast and added a little red wine.. because... booze excellent

  • Big family hit. Did not change much this first time around. Added two more cloves garlic and topped with Romano cheese. Goes into the rotation as it is not easy to find things that everyone in the house rated highly. Thanks

  • LOVED This Will definitely make again

  • Came out so delicious Perfect for when guests come over.

  • Followed recipe and found it to be incredibly salty due to prosciutto and salami.

  • A great sauce that can easily accommodate changes to what you have in the fridge. Didnt have marinara, so I made some. Didnt have prosciutto, used bacon. Didnt have sherry, used ACV. Dont care for mushrooms, subbed artichokes. Didnt have bread crumbs, put some white cheddar popcorn in a food processor. Sauce was great, doubled the amount. Followed others on cooking the chicken first and setting aside while working on the sauce. Served with steamed broccolini and mashed potatoes. Winner, winner...well you know the rest

  • Great dish. I have been cooking for a long time and I love finding dishes like this. I may have changed a few things but as this is written its great. Give that chicken a good browning first and you wont be disappointed.

  • I could not get enough of this I made this exactly as written serving it over plain brown rice. I would not change a thing. The sauce is delicious My family devoured it including the kids (ages 6, 4 & 1). Will definitely make this again

  • When you said men love it, you were right My husband told me this was the best thing Ive ever made. It had great flavor and was easy to make. Because there was so much sauce with it I served it over steamed rice. I also used a fat-free half and half instead of cream to cut down on the fat a little. It was wonderful. Im so glad I tried this one. I will definitely make this again, and often.

  • This recipe is delicious I followed the recipe exactly. My family enjoyed it and the leftovers were just as good. I will definitely make this again.

  • Awesome I doubled the sauce and I should have added more chicken, because it is so good you want lots more We put it on fresh fettuccine, but itwould have been good on rice or with potatoes. Its a winner

  • Excellent recipe I took other reviewers advice and didnt add any additional salt. I browned the chicken breasts first then removed and added them back after I had all the sauce ingredients in the pan. It was delicious

  • Absolute hit with the family. Forgot to put mushrooms so added peas at the end. Everyone was scraping their dish. Will double the sauce next time.

  • Outstanding I followed this to the letter. I cant begin to tell you how delicious this tastes. I also found a recipe for Rice a Roni on this recipe site and served the 2 together. Definitely 5 stars.

  • Ive made this with and without the meat. We love it. The meats add a lot of salt so I would be hesitant to serve to guests.

  • Just made for tonights dinner...all thought it was excellent with wonderful taste Thank you for sharing,

  • This was wonderful I left out the salami and added extra prosciutto because I didnt have any, but it was still so good I served it with rice and peas.

Source: Chicken David

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