Thursday, August 25, 2016

chicken valdostano


  • Servings: 6
  • 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
  • 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


    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • 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 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.

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