6 chicken breast halves - pounded boneless skinless thin
0.8 cup chicken stock see
0.8 cup cooking wine dry white
2 tablespoons flour all-purpose
6 slices fontina
10 mushrooms fresh sliced
3 tablespoons parsley fresh chopped
6 slices pancetta thinly sliced
0.3 cup butter unsalted
1 teaspoon pepper white freshly ground
Equipment
frying pan
spatula
Directions
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 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.
