recipe comes from Recipes in The Mail
and was submitted by Jen.
tablespoons all-purpose flour
6 boneless chicken breasts, pounded thin
1/4 cup unsalted butter
10 fresh mushrooms, sliced
3/4 cup dry white wine
3/4 cup chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices prosciutto ham
6 slices fontina cheese
flour chicken breasts, shaking off excess flour.
a large skillet over low heat, melt butter.
Add chicken and sauté until lightly browned,
about 2 minutes each side. Remove with slotted
spatula and set aside.
heat to medium low. Add mushrooms and sauté
until juices are rendered, about 4 minutes.
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.
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
chicken to individual plates and top each with
some of the mushroom sauce before serving.