INGREDIENTS
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Servings
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4
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4 butterflied chicken breasts
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4 slices prosciutto
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1⁄2 cup Fontina cheese
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1⁄2 cup clarified butter
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3 garlic cloves
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1⁄2 sweet onion, diced
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1⁄4 cup dry white wine
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4 tablespoons unsalted butter
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1⁄2 white pepper
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1 dash salt
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8 ounces sliced cremini mushrooms
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1⁄2 cup fresh basil, chopped
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1 lemon, juice of