Tuesday Treats
This is another childhood favorite of mine. Chicken, prosciutto, mushrooms, and fontina cheese are central to this dish. The chicken is so tender and the mushroom sauce makes it a delicious topping for both the chicken and your plated side. I prefer capellini (angel-hair pasta), but rice or steamed vegetables are equally perfect.
This recipe serves 4 and is roughly 350-calories per serving.
Ingredients
* all-purpose flour for dusting the chicken
*4 skinless, boneless chicken breast halves - pounded thin
*1/4 cup salted butter
*8 fresh mushrooms, sliced
*3/4 cup dry white wine
*3/4 cup chicken stock
*2 tablespoons chopped fresh flat-leaf (Italian) parsley
*1 teaspoon freshly ground white pepper
*4 slices thinly sliced prosciutto
*4 slices fontina cheese (enough to cover the chicken)
*salt and black pepper to taste
Melt the butter in a large skillet .....I pound the chicken breasts until they are doubled in size, then season them with salt and black pepper.
Next, I lightly flour the chicken breasts and add them to the skillet, lightly browning them on each side (about 3 minutes on each side) over medium heat. I then remove the chicken from the skillet and place them off to the side....
.
Next I add the mushrooms to the buttered skillet and sauté them until the juices have mostly gone and they are tender. I add the white wine and simmer until it starts to reduce (about 3 minutes).... then I add the parsley, chicken stock, and white pepper, and simmer for 5 minutes.
Turn the heat down to low, and place the chicken back in the skillet. Top the chicken breasts with the prosciutto and then a layer of fontina cheese on top. The dish is ready once the cheese has melted. Plate the chicken and top with the pan sauce and mushrooms.....
Voila & Mangia! I hope you enjoy this dish. It's easy and delicious!
XOXO -Lisa