Chicken Valdostano

Ingredients

  • 6 slices fontina cheese
  • 10 fresh mushrooms, sliced
  • ¾ cup dry white wine
  • ¾ cup chicken stock
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon freshly ground white pepper
  • 6 slices thinly sliced prosciutto
  • + 3 more ingredients
    • 2 tablespoons all-purpose flour
    • 6 skinless, boneless chicken breast halves - pounded thin
    • ¼ cup unsalted butter

1. 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. 2. Increase heat to medium low. Add mushrooms and saute until ju...

View full recipe at SpringPad

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