Makes 4-6 Servings
Preheat oven to 350°. Heat large skillet on medium-high add butter.
Mix 1 T of seasoning packet with the panko bread crumbs. Dredge chicken in cream then coat in seasoned bread crumb mixture. Place all chicken in skillet till golden brown on all sides. Remove to large shallow baking dish that will hold all the chicken and cover with foil and set aside. In skillet add the mushrooms, ham, broth, wine and the rest of the seasoning packet. Vigorously whisk to loosen the drippings in the skillet. On medium-low heat stir until liquid is slightly reduced, about 7-10 minutes. Pour mushroom mixture over the chicken, cover with foil and bake for 45-60 minutes until chicken is tender when pierced. Sprinkle with fresh parsley and serve with buttered pasta. Accompany with roasted colorful vegetable such as asparagus, brussels sprouts, carrots or broccoli.
*Pasta Preparations:
Bring to a boil 4 quarts of water, add 1 tsp. canola or vegetable oil and 1 TBS salt
Prepare dry pasta of choice to al dente stage, approximately 6-8 minutes.
(refer to package instructions for the amount of time is required for this stage)
Drain well and place in a warm serving bowl and drizzle with 2-3 T melted butter, toss.
