Prosciutto & Fontina Chicken With Lemon Mushroom Sa

Name: Prosciutto & Fontina Chicken With Lemon Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Lemon Mushroom Sauce; 2 tablespoons olive oil; 1/2 small onion, finely diced; 8 ounces mushrooms, wiped clean and sliced; 3 garlic cloves, grated; 3 tablespoons salted butter; 1 lemon, juiced; 1 pinch lemon zest (optional); 1/3 cup chicken broth; 1/2 teaspoon salt; cracked black pepper; 6 basil leaves, chopped; For the Chicken; 1 1/2 lbs boneless skinless chicken breasts (about 4 each); 1/2 teaspoon salt; 1/2 teaspoon dried oregano; cracked black pepper; 4 slices prosciutto; 4 ounces Fontina cheese

Servings: persons

For the Lemon Mushroom Sauce
2 tablespoons olive oil
1/2 small onion, finely diced
8 ounces mushrooms, wiped clean and sliced
3 garlic cloves, grated
3 tablespoons salted butter
1 lemon, juiced
1 pinch lemon zest (optional)
1/3 cup chicken broth
1/2 teaspoon salt
cracked black pepper
6 basil leaves, chopped
For the Chicken
1 1/2 lbs boneless skinless chicken breasts (about 4 each)
1/2 teaspoon salt
1/2 teaspoon dried oregano
cracked black pepper
4 slices prosciutto
4 ounces Fontina cheese

1
For the Lemon Mushroom Sauce:
2
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.
3
Add butter and lemon juice and lemon zest, if using; stir well.
4
Add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.
5
For the Chicken:
6
Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).
7
Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Lemon Mushroom Sauce, 2 tablespoons olive oil, 1/2 small onion, finely diced, 8 ounces mushrooms, wiped clean and sliced, and more.

Yes, Prosciutto & Fontina Chicken With Lemon Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prosciutto & Fontina Chicken With Lemon Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions