Chicken w/ Prosciutto Fontina & Mushroom Sauce
(takes about 20 minutes)
2 Boneless, Skinless Chicken Breast Halves (pounded to increase surface area by 50%)
Salt and Pepper
2 Teaspoons Minced Fresh Sage (or 1 teaspoon dried sage) :OPTIONAL
2 Paper-Thin Prosciutto Slices
1/2 Cup Grated Fontina Cheese
1 Tablespoon Olive Oil
4 Ounces Sliced Shiitake, Cremini, or White Button Mushrooms (about 2 1/2 cups) cleaned and sliced
1/2 Small Yellow Onion, Chopped
2 Teaspoons All -Purpose Flour
1/2 Cup Dry White Wine
1 Cup Chicken Stock (or low-sodium canned chicken broth)
3 Tablespoons Heavy Cream
Preheat oven to 425 degrees. Line baking sheet with aluminum foil and spray lightly with vegetable-oil cooking spray. Place chicken breasts on baking sheet opened like a book. Season with salt and pepper. Sprinkle half the sage on each breast. Top each with one slice of prosciutto and half the cheese. Bake until the chicken is done, about 15 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the mushrooms and onion and also add salt and pepper. Sauté until the mushrooms are golden brown, 6-8 minutes. Sprinkle the flour over the mushrooms and onion and stir. Cook for 1 minute. Add the wine and cook until evaporated, 1 to 2 minutes. Add the stock and cream, increase the heat to high, and cook until the sauce thickens, 3 to 5 minutes.
Put chicken on plate and top with mushroom sauce!
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