Today's Recipe: Chicken with Prosciutto Spinach Cream Sauce

I hope everyone had a wonderful holiday!  Welcome back.  I'm home today trying to decorate for Christmas and do some cyber Monday shopping, so I thought a dish that seems rich and creamy would be perfect for this evening.  I predict, I will need it after managing lights, 3 dogs and the phone that will not stop ringing.  Enjoy friends, the holiday season is here!

Chicken with Prosciutto Spinach Cream Sauce

Tender chicken accompanied by a prosciutto (can use regular bacon) and spinach cream sauce! Delicious and very rich
4 Servings

Ingredients
2 eggs
1 cup milk
2 cups Italian seasoned bread crumbs or panko
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
1/4 cup vegetable oil
4 thin-sliced skinless boneless chicken breast halves
1/2 cup white wine
1 tablespoon all-purpose flour
1 pint heavy cream
1 teaspoon minced garlic
1 1/2 cups diced prosciutto or bacon
3 cups chopped fresh spinach
1 cup shredded mozzarella cheese

Instructions
1.Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.

2.Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3.Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.