Chicken Valdostano - cooking recipe

Ingredients

6 slices Fontina cheese
6 boneless skinless chicken breasts, pounded thin
6 slices prosciutto, thinly sliced
1 teaspoon fresh ground white pepper
3/4 cup chicken stock
3 tablespoons fresh parsley, chopped
2 tablespoons all-purpose flour
10 fresh mushrooms, sliced
1/4 cup unsalted butter
3/4 cup dry white wine
6 ounces fresh Baby Spinach

Preparation

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. Add spinich ccok 1 minute more.
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 /spinich sauce before serving.