CHICKEN VALDOSTANO

Chicken Valdostano image

Provided by MARIA MAC

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

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6 slices Fontina cheese
6 boneless skinless chicken breasts, pounded thin
6 slices prosciutto, thinly sliced
1 teaspoon fresh ground white pepper
3/4 cup chicken stock
3 tablespoons fresh parsley, chopped
2 tablespoons all-purpose flour
10 fresh mushrooms, sliced
1/4 cup unsalted butter
3/4 cup dry white wine
6 ounces fresh Baby Spinach

Steps:

Lightly flour chicken breasts, shaking off excess flour.
In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side.
Remove with slotted spatula and set aside.
Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes.
Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
Reduce heat to low. Add spinich ccok 1 minute more.
Top each chicken breast with a slice of prosciutto and a slice of fontina cheese.
Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom /spinich sauce before serving.

Nutrition Facts : Calories 365.8, Fat 18.5, SaturatedFat 10.8, Cholesterol 122.2, Sodium 371.2, Carbohydrate 6.6, Fiber 1.2, Sugar 1.8, Protein 37.4