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
This is a recipe you will find in the book
Enjoy Love Debbie :)
Always use caution when working around the kitchen, stove and cutlery.