CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE

CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE
CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    whole chicken breasts, skinned, boned, halved

  • 5

    tbsp. butter

  • 1/4

    c. chopped onion

  • 1/4

    c. all purpose flour

  • 2

    tbsp. Dijon mustard

  • 1

    c. chicken broth

  • 1/4

    c. dry white wine or water

  • 1

    c. Half and Half

  • 3

    (4 or 5 oz.) mushrooms, drained

  • 1

    c. shredded Swiss cheese

  • 1

    (16 oz.) pkg. frozen broccoli, cut

  • 6

    slices prosciutto

  • Paprika

Directions

Pound 1 chicken breast half to 1/4 inch thickness. Repeat with other breasts. Melt 2 tablespoons of butter, cook chicken until lightly brown. Remove, melt remaining 3 tablespoons, add onion, cook until tender, stir in flour and mustard. Stir in chicken broth, Half and Half and wine. Cook until thickened, add mushrooms and 1/2 cup cheese, stir. Arrange broccoli in bottom of ungreased 9x13 inch pan. Spoon 2 cups sauce over broccoli. Lay prosciutto over sauce, lay breasts over prosciutto. Pour remaining sauce over chicken. Bake at 400 degrees for 20 to 30 minutes. Remove from oven. Sprinkle with paprika and 1/2 cup cheese. Bake additional 2 minutes until cheese melts. Excellent.

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