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!
Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::6
Yield::6 servings
Ingredients
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2 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves – pounded thin
¼ cup unsalted butter
10 fresh mushrooms, sliced
¾ cup dry white wine
¾ cup chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices thinly sliced prosciutto
6 slices fontina cheese
Directions
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.