Prosciutto Chicken with Mushroom Sauce
A great way to prepare chicken breast fillets which is fancy enough for company. It's wonderful made either with fontina or gruyere cheese.
Ingredients
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
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- 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.
- 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 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 and Ratings
Global Ratings:
(143)
Reviews in English (105)
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)
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