CHICKEN EMIL

Chicken Emil image

Provided by Barb Doria

Categories Chicken

Time 40m

Number Of Ingredients 16

2 boneless, skinless chicken breast
1 1/2 c italian bread crumbs
1/2 c flour
1 egg, beaten
3 Tbsp olive oil
1 1/2 c reduced sodium chicken stock
3/4 c sliced mushrooms
1 c broccoli florets *
2 Tbsp chopped prosciutto about 1 slice
1 clove garlic, chopped
1 pinch red pepper flakes or cayenne
2 Tbsp lemon juice (1/2/ lemon squeezed)
1/2 c dry white wine
2 c proves cheese
1/2 c butter, softened
salt and pepper

Steps:

1. Heat oil in oven proof pan. Cut each piece of chicken in half, length wise, season with salt and pepper. Dredge chicken in flour, then dip in egg and then breadcrumbs. Preheat oven to 350 degrees
2. Fry chicken in hot oil about 3 minutes on each side, remove from pan.
3. Add chicken stock, to pan. Make a paste from softened butter and flour, add to pan and whisk till stock starts to thicken. Reduce to a simmer, add mushrooms, broccoli, prosciutto, garlic, red pepper, lemon juice and wine. Simmer for 5 minutes.
4. Place cooked chicken pieces in sauce, sprinkle cheese on top of each chicken piece dividing evenly. Place in warmed oven and bake just until cheese melts.
5. Lift chicken onto plates; use a spoon to add vegetables over cheese. Pour sauce over all, serve immediately.
6. Note: When using fresh broccoli, cut florets and steam or microwave just until crisp and tender. If using frozen broccoli spears or florets, thaw and drain well. The sauce may be started about 30 minutes ahead. Prepare as directed but do not add mushrooms or broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.