Prosciutto Fontina Chicken With Lemon Mushroom Sauce Recipes

PROSCIUTTO & FONTINA CHICKEN WITH A LEMON MUSHROOM CREAM SAUCE

Steps:

• Using a large non-stick skillet, heat the 2 Tablespoons of olive oil over medium high heat. Saute the onions until they begin to soften (about 3 minutes). Stir in the mushrooms and continue to cook over medium-high heat until mushrooms are soft, about 7-8 minutes. Add the garlic and cook until fragrant, about 30 seconds.
• Add the butter and pour in the lemon juice. Stir well, until the butter is completely melted. Add the chicken broth, salt and pepper. Let the sauce simmer until slightly thickened (about 8-10 minutes). Cover and keep warm until ready to use.
• In a small bowl, combine the salt, oregano and black pepper. Sprinkle over both sides of the chicken breasts, to coat. Grill the chicken over medium high heat until cooked through (about 8-10 minutes per side, depending on the thickness of the chicken.)
• Preheat the broiler (if your oven requires preheating) and adjust oven rack to the center position. Transfer the cooked chicken breasts to a sheet pan. Place one slice of prosciutto on top of each chicken breast, then follow up with a slice (or 1 ounce) of fontina cheese. Broil until the cheese is melted (only a few minutes).
• To serve, place the chicken on a large serving platter and spoon the mushroom sauce evenly over top. Garnish with the sliced basil leaves.
• Source: My Life as a Mrs

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
• Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA

Steps:

• Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

ACE'S FONTINA CHICKEN WITH PROSCIUTTO

Steps:

• Place chicken between 2 sheets of plastic wrap and use mallet to pound chicken to 1/3-inch thickness (sub scallopini if desired). Sprinkle chicken with salt and pepper (I always use kosher and fresh ground). Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides, make sure to shake off excess.
• Melt butter with oil in large skillet over medium-high heat. Add chicken cook 3-4 minutes. Turn chicken over and cook just until almost cooked through, about 2-3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
• Over medium high heat wine and chicken stock to deglaze the pan by scraping up the chicken bits off the bottom for roughly 1 minute Season to taste with salt and pepper. Simmer over meduim heat for 5-7 mins to thicken the sauce. You can always mix 1 tbls of flour and 1 tbls of water together and add it to the sauce if you don't feel it is thick enough.
• While the sauce simmers place 2 prosciutto slices on each piece of chicken and top with 1-2 pieces of cheese (amount will depend on size of cheese slices). Then place the chicken back into the pan with the sauce and sprinkle the sage leaves around the pan. Squeeze the lemon or add the lemon juice to the pan and cover with lid. Simmer the chicken breast with the sauce for 2 mins or until the cheese is melted fully.
• Plate the chicken on and long narrow plate and drizzle the sauce over the chicken pieces and serve with your favorite rice or orzo on the side. Oh yeah -- Enjoy!

PROSCIUTTO & FONTINA CHICKEN WITH LEMON MUSHROOM SAUCE

Steps:

• 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.