Recipe ingredients
- 2 tablespoons all-purpose flour
- 6 boneless chicken breasts, pounded to 1/4 inch thickness
- 1/4 cup unsalted butter or margarine
- 10 mushrooms, thinly sliced
- 3/4 cup dry white wine
- 3/4 cup veal stock or chicken stock or turkey stock
- 2 to 3 tablespoons fresh chopped parsley
- Freshly ground white pepper to taste
- 6 thin slices prosciutto ham
- 6 thin slices fontina cheese
Recipe method
- 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. 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. 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.
Other italian recipes:
Chicken valdostano recipe
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