FBD

Chicken Valdostano

ItalianChickenIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 6 boneless chicken breasts, pounded thin
  • 2 tbsp all-purpose flour
  • 0.3 cup unsalted butter
  • 10 mushrooms, thinly sliced
  • 0.8 cup dry white wine
  • 0.8 cup chicken stock
  • 6 thin slices prosciutto ham
  • 6 thin slices fontina cheese
  • 2 tbsp fresh parsley, chopped

Instructions

  1. 1

    Lightly flour chicken breasts, shaking off excess.

  2. 2

    Melt butter in large skillet over low heat. Sauté chicken until lightly browned, about 2 minutes each side. Remove and set aside.

  3. 3

    Increase heat to medium-low. Add mushrooms and sauté until juices are rendered, about 4 minutes.

  4. 4

    Add wine and simmer until reduced by 1/4, about 3-4 minutes.

  5. 5

    Increase heat to medium-high. Add stock, parsley, and pepper. Simmer until sauce reduces to 1 cup.

  6. 6

    Reduce heat to low. Top each chicken breast with a slice of prosciutto and fontina cheese.

  7. 7

    Return chicken to skillet and cook just until cheese melts. Serve with mushroom sauce.