Chicken with Prosciutto, Fontina, and Mushroom Sauce

By ettl0006

Ingredients

• 3 chicken breasts (skinless, boneless)
• 1 tsp dried sage
• 3-4 slices prosciutto
• 1 cup grated fontina cheese
• 2 Tbsp olive oil
• 8 oz mushrooms, sliced (Cremini or white button)
• 1 small onion, chopped
• 4 tsp flour
• 1 cup dry white wine
• 2 cups chicken stock
• 6 Tbsp heavy whipping cream
• Salt and Pepper to taste

Details

Servings 3
Cooking time 45mins

Preparation

Step 1

Preheat oven to 425 degrees. Line a baking sheet with tinfoil and spray lightly with non-stick cooking spray.
Put chicken breast between 2 pieces of saran wrap and tenderize with mallet until surface area increased ~50%. Just beat the hell out of the chicken and you've done it correctly! Repeat for all chicken breasts.
Place chicken breasts on the lined baking sheet. Season with salt and pepper, and sprinkle with 1/3 sage on each chicken breast.
Top each chicken breast with prosciutto (enough to completely cover chicken), and 1/3 of the cheese for each chicken breast.
Put into the oven and cook until done, about 15 minutes.

While the chicken is cooking, (and actually, I do some of this while preparing the chicken), heat olive oil over medium heat and saute mushrooms, onions, and dash salt and pepper until golden brown. Add flour and stir to coat. Add the wine and cook until evaporated, ~2 mins. Add the stock and cream, increase heat to high, and cook until sauce is thickened, ~10 mins, stirring regularly.

When all is done, transfer chicken to plates and top with mushrooms sauce. Super yummy, and it took me about 45 mins. to cook.