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Ingredients
| all-purpose flour (unsifted): 2 Tbl |
| chicken broth: 3/4 cup |
| chicken breast tenders: 1 lb |
| unsalted butter: 1/4 cup |
| white mushrooms (sliced): 1 cup |
| white wine: 3/4 cup |
| parsley: 3 Tbl |
| white pepper (ground): 1 tsp |
| prosciutto: 10 oz |
| fontina cheese: 6 slices |
Chicken Valdostano
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- 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.