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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is one of my favotite chicken dishes. Very rich, but very good. Ingredients:
6 slices fontina cheese |
6 boneless skinless chicken breasts, pounded thin |
6 slices prosciutto, thinly sliced |
1 teaspoon fresh ground white pepper |
3/4 cup chicken stock |
3 tablespoons fresh parsley, chopped |
2 tablespoons all-purpose flour |
10 fresh mushrooms, sliced |
1/4 cup unsalted butter |
3/4 cup dry white wine |
6 ounces fresh baby spinach |
Directions:
1. Lightly flour chicken breasts, shaking off excess flour.
2. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side.
3. Remove with slotted spatula and set aside.
4. Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes.
5. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
6. Reduce heat to low. Add spinich ccok 1 minute more.
7. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese.
8. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom /spinich sauce before serving.
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