Chicken Breasts With Fontina, Mushrooms And Prosciutto

1. 1

   Dredge the chicken lightly in the seasoned flour.

2. 2

   In a large skillet, heat the butter over moderately high heat until the foam subsides and in it, saute the chicken for 3 minutes per side, until it is browned lightly.

3. 3

   Transfer the chicken to a plate and keep warm.

4. 4

   Add the mushrooms to the skillet and saute them over moderately high heat for 1 minute.

5. 5

   Add the wine; bring the liquid to a boil, stirring, and boil the mixture, scraping up the brown bits, for 1 minute.

6. 6

   Add the chicken with any accumulated juices and Prosciutto; simmer the mixture, covered, for 5 minutes, or until the chicken is cooked through and season it with salt and pepper.

7. 7

   Transfer the chicken with tongs to a flameproof baking dish; top it with the Fontina and put the dish under a preheated broiler about 2 inches from the heat for 1 minute or until the Fontina is melted and browned lightly.

8. 8

   Transfer the chicken breasts to plate and spoon the Prosciutto mushroom sauce over them.

* Per serving · 4 servings · Values may vary.