CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE--BONNIE'S
Photo is my own
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- whole chicken breasts, skinned and deboned
- tablespoons butter
- cup finely chopped onion
- cup all purpose flour
- tablespoons dijon mustard
- cup chicken broth
- cup half and half
- cup white wine
- 4.5 ounce jars of sliced mushrooms, drained
- cup grated swiss cheese
- ounce package frozen cut broccoli
- slices prosciutto (you may use thin sliced deli ham)
- hungarian paprika
Remove any fat from the chicken breasts, and cut them in half, then cut them across to make 6 servings. Place each serving of chicken between plastic wrap and pound to 1/4 inch thickness. Set aside.
Place the 2 tablespoons of butter in a large non-stick skillet over medium heat, and fry the chicken on both sides until light golden brown on each side. No longer or you will make it tough. Set aside.
Add the remaining 3 tablespoons of butter to the skillet, add the onion and cook until just tender. Remove the pan from the heat, and add the flour and the mustard. Stir and then add chicken broth, half-and-half and the wine. Cook and stir over low heat until nice and thick, then add the drained mushrooms and 1/2 cup of Swiss cheese, stir until the cheese melts. Turn off heat.
Grease a 3 quart pyrex dish. Layer the broccoli evenly in the bottom of the greased dish. Using a ladle, add half of the sauce and drizzle it over the broccoli--this is about 3 ladles. Add the prosciutto on top of the sauce, then add the chicken. Hide any prosciutto under the chicken. Now ladle the rest of the sauce evenly over the chicken.
Pre-heat the oven to 400 degrees and bake the dish for 20 to 30 minutes, remove from oven, add the remaining cheese and sprinkle the paprika on top and return to the oven for 2 minutes or until the cheese is melted and the paprika makes streaks like my photo.