Chicken Prosciutto with Mushroom Sauce
Ingredients
- 3 each boneless, skinless whole chicken breasts
- 0.3 cup chopped onion
- 2 tbsp Dijon mustard
- 1 cup heavy cream
- 0.5 lb fresh mushrooms, sliced
- 1 lb frozen broccoli
- 5 tbsp butter or margarine
- 0.3 cup flour
- 1 cup chicken broth
- 0.3 cup white wine
- 4 oz Swiss cheese, grated
- 6 each thin slices ham (or prosciutto)
Instructions
- 1
Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch thick.
- 2
Repeat with remaining chicken breasts.
- 3
Heat oven to 400 degrees F.
- 4
In a large skillet over medium heat, melt 2 tablespoons of butter or margarine.
- 5
Cook chicken in butter or margarine until lightly browned on both sides, about 5 minutes.
- 6
Remove the chicken.
- 7
In the same skillet, melt the remaining 3 tablespoons of butter or margarine.
- 8
Add the onions and sauté until tender, about 2 minutes.
- 9
Remove from heat.
- 10
Stir in flour and mustard.
- 11
Gradually add chicken broth, half and half (or gravy) and wine (or water).
- 12
Add mushrooms.
- 13
Cook over low heat until mixture thickens and boils, stirring constantly.
- 14
Add 1/2 of the Swiss cheese, and stir until melted.
- 15
Arrange broccoli on the bottom of an ungreased 13 x 9-inch baking pan.
- 16
Spoon half (2 cups) of the sauce over the broccoli.
- 17
Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish.
- 18
Tuck ends of ham slices under the chicken.
- 19
Pour the remaining sauce over the chicken.
- 20
Bake at 400 degrees F for 20 to 30 minutes, or until chicken is tender.
- 21
Remove from oven, and sprinkle with remaining Swiss cheese, and paprika.
- 22
Bake an additional 2 minutes or until cheese is melted.
- 23
Per Serving: 350 Cal (64% from Fat, 26% from Protein, 9% from Carb); 23 g Protein; 25 g Tot Fat; 8 g Carb; 1 g Fiber; 215 mg Calcium; 1 mg Iron; 375 mg Sodium; 109 mg Cholesterol