Ingredientes
- 2 tablespoons all−purpose flour
- 6 boneless chicken breasts, pounded to ¼ inch thickness
- ¼ cup unsalted butter or margarine
- 10 mushrooms, thinly sliced
- ¾ cup dry white wine
- ¾ cup veal stock (OR chicken stock OR turkey stock)
- 2 to 3 tablespoons fresh chopped parsley
- freshly ground white pepper to taste
- 6 thin slices prosciutto ham
- 6 thin slices fontina cheese
Preparação
- 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 ¼, 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.
