Chicken Emil From Rich N Charlies - cooking recipe

Ingredients

3/4 cup softened butter, divided
2 tablespoons all-purpose flour
2 boneless skinless chicken breast halves (about 8 ounces each)
1/2 cup italian-seasoned dry breadcrumbs
1 1/2 cups chicken stock
3/4 cup thinly sliced mushroom (about 3 ounces)
1 cup broccoli floret (see note)
2 tablespoons chopped prosciutto (about 1 slice)
1 garlic clove, chopped
1 pinch red pepper flakes
1/2 lemon, juice of (about 2 tablespoons)
1/2 cup dry white wine
2 cups shredded provolone cheese (8oz divided)

Preparation

1. Preheat oven to 350 degrees. Melt 1/4 cup butter; set aside.
2. In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.
3. Rinse chicken and pat dry. Cut each piece of chicken in half. Coat chicken with bread crumbs, pressing firmly. Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked. Keep chicken warm while you make the sauce.
4. In a large ovenproof skillet, bring stock to a boil; whisk in butter-flour mixture. Bring to a boil and cook, stirring, until mixture thickens. Reduce to a simmer. Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine. Simmer 5 minutes.
5. Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly. Place in oven and bake just until cheese melts, 3 to 4 minutes.
6. Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese. Pour sauce over all; serve immediately.
Note: If using fresh broccoli, cut florets and steam or microwave just until crisp-tender. If using frozen broccoli spears or florets, thaw and drain well.
Tester's note: The sauce may be started about 30 minutes ahead. Prepare as directed, but do not add mushrooms and broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.