Prosciutto & Fontina Chicken With Lemon Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe blogger My Life As A Mrs.'s take on a Carrabbas entree. Ingredients:
2 tablespoons olive oil |
1/2 small onion, finely diced |
8 ounces mushrooms, wiped clean and sliced |
3 garlic cloves, grated |
3 tablespoons salted butter |
1 lemon, juiced |
1 pinch lemon zest (optional) |
1/3 cup chicken broth |
1/2 teaspoon salt |
cracked black pepper |
6 basil leaves, chopped |
1 1/2 lbs boneless skinless chicken breasts (about 4 each) |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
cracked black pepper |
4 slices prosciutto |
4 ounces fontina cheese |
Directions:
1. For the Lemon Mushroom Sauce:.
2. In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.
3. Add butter and lemon juice and lemon zest, if using; stir well.
4. Add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.
5. For the Chicken:.
6. Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).
7. Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.
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