BONNIE'S CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE

BONNIE'S CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE image

Easy to prepare, and so delicious to eat. Prosciutto is tucked under tender breasts of chicken, and the ham and mushroom wine sauce make this dish perfect for entertaining. I am happy to share this recipe with my JAP friends. Enjoy! Photo is my own

Provided by BonniE !

Categories Chicken

Time 1h5m

Number Of Ingredients 13

Previous Next

Ingredients

3 whole chicken breasts, skinned and deboned
5 tablespoons butter
1/4 cup finely chopped onion
1/4 cup all purpose flour
2 tablespoons dijon mustard
1 cup chicken broth
1 cup half and half
1/4 cup white wine
3 4.5 ounce jars of sliced mushrooms, drained
1 cup grated swiss cheese
16 ounce package frozen cut broccoli
6 slices prosciutto (you may use thin sliced deli ham)
hungarian paprika

Steps:

1. PREPARE THE CHICKEN: 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.
2. BROWN THE CHICKEN: 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.
3. MAKE THE SAUCE: 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.
4. LAYER THE DISH: 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.
5. BAKE IT: 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.
6. TO SERVE: Let dish stand five minutes before serving. Cut into 6 servings and carefully lift each serving out of the dish with a spatula. Using a large spoon drizzle mushroom cream sauce over each serving. Enjoy!