- 6
Ingredients
- Chicken:
- 6 boneless chicken breasts
- salt, pepper, thyme
- 6 slices prosciutto
- 6 slices Fontina cheese
- flour for dredging
- canola oil for browning
- Marsala Sauce:
- 10 oz. sliced mushrooms
- 1/2 c. Marsala wine
- 2 c. chicken stock
- 1 tbl. margarine
- 1 tbl. flour
Preparation
Step 1
Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of proscuitto and a piece of Fontina.
Dredge checken breasts in flour. Heat skillet and add small amount of oil. Saute chicken until brown on both sides. Add more oil if necessary. Remove browned chicken from skillet and set aside.
Add mushrooms to skillet and saute on high heat until browned. Mushroom liquid will start to deglaze the pan. Add Marsala wine to skillet and reduce by half, approximately 5 minutes. Add chicken stock to skillet and put chicken back into the pan. Simmer until chicken is cooked through, 5-10 minutes.
Transfer chicken to platter. Thicken sauce by making a paste with the margarine and flour and whisking it in until sauce thickens.