Shelly's Recipe

CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE

Category: Chicken

3 boneless, skinless whole chicken breasts
1/4 cup chopped onion
2 tbsp Dijon mustard
1 cup heavy cream
1/2 lb fresh mushrooms, sliced
1 lb frozen broccoli
Paprika
5 tbsp butter
1/4 cup flour
1 cup chicken broth
1/4 cup white wine
4 oz Swiss cheese, grated
6 thin slices ham (or prosciutto)

Heat oven to 400. Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter . Cook chicken in butter until lightly browned on both sides, about 5 minutes. Remove the chicken.

In the same skillet, melt the remaining 3 tablespoons of butter Add the onions and sauté until tender, about 2 minutes. Remove from heat. Stir in flour and mustard. Gradually add chicken broth, half and half (or gravy) and wine (or water). Add mushrooms. Cook over low heat until mixture thickens and boils, stirring constantly. Add 1/2 of the Swiss cheese, and stir until melted.

Arrange broccoli on the bottom of an ungreased 13 x 9 inch baking pan. Spoon half (2 cups) of the sauce over the broccoli. Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish. Tuck ends of ham slices under the chicken. Pour the remaining sauce over the chicken. Bake at 400 for 20 to 30 minutes, or until chicken is tender. Remove from oven, and sprinkle with remaining Swiss cheese, and paprika. Bake an additional 2 minutes or until cheese is melted. Serves 6