Chicken Prosciutto With Mushroom Sauce

Recipe Ingredients

3		Chicken breasts
		Skinned - boned, & halved
1/4 cup	15g / 0.5oz	Chopped onion
2 tablespoons	30ml	Dijon mustard
1 cup	62g / 2.2oz	Half & half or a small can - of chicken gravy
1/2 lb	227g / 8oz	Sliced fresh mushrooms
1		Frozen broccoli
		Paprika
5 tablespoons	75ml	Butter or margarine
1/4 cup	15g / 0.5oz	Flour
1 cup	237ml	Chicken broth
1/4 cup	59ml	White wine
4 oz	113g	Grated Swiss cheese
6		Ham or prosciutto - thin

Recipe Instructions

1. Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Set aside. Heat oven to 400F.

2. In a large skillet over medium heat, melt 2 Tbsps of butter or margarine. Cook chicken in butter or margarine until lightly browned on both sides, about 5 min. Remove the chicken.

3. In the same skillet, melt the remaining 3 Tbsps. of butter or margarine. Add the onions and saute until tender, about 2 min. Remove from heat. Stir in flour and mustard. Gradually add chicken broth, half and half (or gravy) and wine (or water). Add mushrooms. Cook over low heat until mixture thickens and boils, stirring constantly.

Add 1/2 of the Swiss cheese, and stir until melted.

4. Arrange broccoli on the bottom of an ungreased 13 x 9 baking pan.

Spoon half (2 cups) of the sauce over the broccoli. Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish. Tuck ends of ham slices under the chicken. Pour the remaining sauce over the chicken. Bake at 400F for 20-30 minutes, or until chicken is tender. Remove from oven, and sprinkle with remaining Swiss cheese, and paprika. Bake an addition- al 2 minutes or until cheese is melted.

Source:
Michael Lomonaco

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