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Chicken Valdostana with Mushroom Sauce
6 boneless chicken breast pounded to 1/4 inch thickness
10 mushrooms, thinly sliced
6 thin slices prosciutto
6 slices Fontina cheese
1 cup dry white wine
1 cup veal or bold beef stock
2 Tbs. flour
8 oz. butter
1 Tbs. chopped fresh parsley
white pepper to taste
2tbs. corn starch
4 oz. cold water
Gravy Master ( seasoning and browning sauce )
Lightly flour chicken, shaking off excess flour
In a large skillet over low heat, melt 6 oz. butter and lightly brown chicken, about 2 minutes on each side. Remove and set aside
Increase heat to medium. Add mushrooms and sauté until juices are rendered, about 4 minutes. Increase heat to medium high, add stock, parsley and pepper and simmer until sauce is reduced to 1 cup, about 10 minutes.
Mix your cold water and the corn starch and stir it into your sauce until it thickens, add enough gravy master to make a deep brown. Add 2 Tbs. butter and swirl around until melted and sauce is shiny.
Top each piece of chicken with a slice of prosciutto and a slice of cheese. Return to skillet and cook until cheese has melted.
Transfer chicken to serving platter and pour mushroom sauce on top and serve
Serves 6
This is a recipe you will find in the book
Enjoy Love Debbie :)
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