Prosciutto & Fontina Chicken With Lemon Mushroom Sauce - cooking recipe

Ingredients

For the Lemon Mushroom Sauce
2 tablespoons olive oil
1/2 small onion, finely diced
8 ounces mushrooms, wiped clean and sliced
3 garlic cloves, grated
3 tablespoons salted butter
1 lemon, juiced
1 pinch lemon zest (optional)
1/3 cup chicken broth
1/2 teaspoon salt
cracked black pepper
6 basil leaves, chopped
For the Chicken
1 1/2 lbs boneless skinless chicken breasts (about 4 each)
1/2 teaspoon salt
1/2 teaspoon dried oregano
cracked black pepper
4 slices prosciutto
4 ounces Fontina cheese

Preparation

For the Lemon Mushroom Sauce:
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.
Add butter and lemon juice and lemon zest, if using; stir well.
Add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.
For the Chicken:
Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).
Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.