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  Recipe Home » Poultry » CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE
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  CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 231
Ingredients:
3 whole chicken breasts, skinned, boned, and halved
1/4 C. chopped onion
2 Tbls. dijon mustard
1 C. half-and-half or a small can of chicken gravy
1/2 lb. sliced fresh mushrooms
16-oz. pack frozen broccoli
paprika
5 Tbls. butter or margarine
1/4 C. flour
1 C. chicken broth
1/4 C. white wine
4 oz. grated swiss cheese
6 slices ham or prosciutto, thin
Instructions:
Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Set aside. Heat oven to 400. In a large skillet over medium heat, melt 2 Tbls. of butter or margarine. Cook chicken in butter or margarine until lightly browned on both sides, about 5 minutes. Remove the chicken. In the same skillet, melt the remaining 3 Tbls. of butter or margarine. Add the onions and sauté until tender, for about 2 minutes. Remove from heat. Stir in flour and mustard. Gradually add chicken broth, half-and-half (or gravy) and wine (or water). Add mushrooms. Cook over low heat until mixture thickens and boils, stirring constantly. Add 1/2 of the swiss cheese, and stir until melted. Arrange broccoli on the bottom of an ungreased 13x9-inch baking pan. Spoon half (2 C.) of the sauce over the broccoli. Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish. Tuck ends of ham slices under the chicken. Pour the remaining sauce over the chicken. Bake at 400 for 20-30 minutes, or until chicken is tender. Remove from oven, and sprinkle with remaining swiss cheese, and paprika. Bake an additional 2 minutes or until cheese is melted.
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