Chicken with Prosciutto, Fontina, and Mushroom Sauce

This is a recipe that I adapted from The Bride & Groom First and Forever Cookbook. This recipe is full of flavor with the Prosciutto and the mushroom sauce.  The white wine in the sauce gives it another layer of flavor.  The great thing about this recipe is once you have the technique down you can change things up by using ham and Swiss with a bit of Dijon mustard.  The possibilities or endless.

Start off by pounding the chicken breasts down to a 1/4 inch in thickness.  Then sprinkle with the sage, salt and pepper. Place one piece of Prosciutto on top of each chicken breast and top with the Fontina cheese.  Then bake at 425^o F for 15 minutes until the chicken is cooked through.

While the chicken is in the oven prepare the mushroom sauce in a skillet. Top the chicken with the mushroom sauce and enjoy.

 

Chicken with Prosciutto, Fontina, and Mushroom Sauce

~ 4 boneless skinless chicken breasts

~ 2 tsp. minced fresh sage or dried sage.

~ 4 paper – thin prosciutto slices

~ grated Fontina cheese

~ 1 Tbsp. olive oil

~ 4 oz. sliced mushrooms (shitake, cremini, or white button mushrooms work great)

~ 1/2 small yellow onion, chopped

~ 2 tsp. all-purpose flour

~ 1/2 cup dry white wine

~ 1 cup chicken stock

~ 3 Tbsp. heavy cream

 

1. Preheat oven to 425^o F. Line a baking sheet with aluminum foil and spray lightly with cooking spray.

2. Place a chicken breast between 2 sheets of plastic wrap. Using a mallet or a heavy skillet pound it forcefully until the chicken is about 1/4 inch thick. Repeat with the reaming chicken breasts.

3. Place the chicken breasts on the prepared baking sheet and season lightly with salt and pepper to taste. Sprinkle 1/4 of the sage on each breast. Top each breast with 1 slice of prosciutto and some of the Fontina cheese. Bake for 15 minutes or until the chicken is opaque in the center.

4. Next, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and season lightly with salt and pepper to taste. Sauté until the mushrooms are golden brown, 6 to 8 minutes. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute. Add the white wine and cook until it evaporates, 1 to 2 minutes. Add the stock and cream, increase the heat to high, and cook until the sauce thickens, 3 to 5 minutes.

5. Place a chicken breast on a plate and top with the mushroom sauce and serve.

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Chicken with Prosciutto, Fontina, and Mushroom Sauce

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