Prosciutto Chicken with Mushroom Sauce

    40 minutes

    A great way to prepare chicken breast fillets which is fancy enough for company. It's wonderful made either with fontina or gruyere cheese.

    128 people made this

    Serves: 6 

    • 2 tablespoons plain flour
    • 6 skinless, boneless chicken breast fillets - pounded thin
    • 1/4 cup unsalted butter
    • 10 fresh mushrooms, sliced
    • 3/4 cup (185ml) dry white wine
    • 3/4 cup (185ml) chicken stock
    • 3 tablespoons chopped fresh parsley
    • 1 teaspoon freshly ground white pepper
    • 6 slices thinly sliced prosciutto
    • 6 slices fontina or gruyere cheese

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Lightly flour chicken breasts, shaking off excess flour. In a large frypan over low heat, melt butter. 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 cheese. Return chicken to frypan 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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    Reviews in English (112)


    Yummy  -  19 Jun 2011


    This was VERY tasty. I used low-fat margarine; omitted mushrooms; added chopped basil and used provolone. This is just as good as any chicken dish from an Italian restaurant. If my too-picky husband liked it.  -  27 Apr 2001  (Review from Allrecipes USA and Canada)


    Been looking for a recipe like this. Was intoduced to Fontina cheese in a hi-end Italian restaurant. This is an almost exact replica. Only thing I added was a dash of lemon juice. Fabulous. Had Ceasar salad and garlic mashed potatos with it,  -  25 Oct 2005  (Review from Allrecipes USA and Canada)