- 2 tablespoons all-purpose flour
- 6 skinless, boneless chicken breast halves - pounded thin
- 1/4 cup unsalted butter
- 10 fresh mushrooms, sliced
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 3 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground white pepper
- 6 slices thinly sliced prosciutto
- 6 slices fontina cheese
- 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.
03/31/2017
recipepes.com
Chicken Valdostano, recipe
PT15M
PT1H
5
455 calories
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