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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for! Ingredients:
2 tablespoons all-purpose flour |
6 skinless, boneless chicken breast halves - pounded thin |
1/4 cup unsalted butter |
10 fresh mushrooms, sliced |
3/4 cup dry white wine |
3/4 cup chicken stock |
3 tablespoons chopped fresh parsley |
1 teaspoon freshly ground white pepper |
6 slices thinly sliced prosciutto |
6 slices fontina cheese |
Directions:
1. Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
2. Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. 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.
3. Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.
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