Chicken Valdostano
 
2 Tbsp  all-purpose flour
6   boneless chicken breasts ; pounded to 1/4 inch thickness
1/4 cup  unsalted butter or margarine
10   mushrooms, thinly sliced
3/4 cup  dry white wine
3/4 cup  veal stock ; (or chicken stock or turkey stock)
2 to 3 Tbsp  fresh chopped parsley
  freshly ; ground white pepper to taste
6   thin slices prosciutto ham
6   thin slices fontina cheese
 
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. 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 sauce before 
serving. 
 
 
-- 
(ID: 1899) Mirror: rec.food.recipes: Sun, Jul 24, 2005


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