Chicken Breasts With Fontina, Mushrooms And Prosciutto - cooking recipe

Ingredients

1 whole skinless boneless chicken breast, halved lengthwise, rinsed and patted dry
2 Tbsp. unsalted butter
8 small mushrooms (about 3 oz.), sliced thin
1/2 c. dry white wine
2 oz. Prosciutto, julienned
2 oz. Fontina cheese, sliced thin
flour, seasoned with salt and pepper (for dredging)

Preparation

Dredge the chicken lightly in the seasoned flour.
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.
Transfer the chicken to a plate and keep warm.
Add the mushrooms to the skillet and saute them over moderately high heat for 1 minute.
Add the wine; bring the liquid to a boil, stirring, and boil the mixture, scraping up the brown bits, for 1 minute.
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.
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.
Transfer the chicken breasts to plate and spoon the Prosciutto mushroom sauce over them.
Serves 2; doubles/triples well.