Chicken with Prosciutto (Print Version)

# Ingredients:

→ Main Components

01 - 8 ounces mushrooms, sliced (use white or cremini)

02 - 4 boneless, skinless chicken breasts

03 - 1 cup shredded Fontina cheese

04 - 4 slices of prosciutto

→ For Cooking

05 - 2 tablespoons olive oil

06 - 4 tablespoons butter (split into parts)

07 - ½ cup all-purpose flour, plus another tablespoon for thickening

08 - Salt and black pepper, as needed

→ Sauce

09 - 1 teaspoon fresh thyme leaves (optional if you’d like)

10 - 1 cup light chicken stock (low sodium)

11 - 1 cup dry white wine

→ Garnish

12 - Chopped fresh parsley

# Instructions:

01 - Dust chicken breasts in flour after adding salt and pepper. Toss off any extra flour.

02 - In a heated skillet with 2 tablespoons of butter and oil, brown the chicken for about 4-5 minutes on each side. Take it out and leave it aside.

03 - Using the same hot skillet, sauté your mushrooms for 5-7 minutes or until they turn brown. Remove them and put them aside.

04 - Stir the leftover butter into the pan and whisk in flour to blend a roux. Slowly add the wine, then pour in the broth and cook until it's thicker. Drop in thyme if you're using it.

05 - Place chicken back in the skillet. Layer mushrooms, prosciutto, and cheese on top. Broil for 2-3 minutes to melt the cheese. Sprinkle parsley on top before serving.

# Notes:

01 - You can flatten the chicken for even cooking if needed.

02 - Choose a white wine that tastes good for drinking.

03 - Swap chicken for eggplant or portobello mushrooms to make it vegetarian.

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