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Chicken Prosciutto with Mushroom Sauce
Yield: 6 servings
3
1
2
1
1
1
boneless, skinless whole chicken breasts
/4 cup chopped onion
tablespoons Dijon mustard
cup heavy cream
/2 pound fresh mushrooms, sliced
pound frozen broccoli
Paprika
5
1
1
1
4
6
tablespoons butter or margarine
/4 cup flour
cup chicken broth
/4 cup white wine
ounces Swiss cheese, grated
thin slices ham (or prosciutto)
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.
Heat oven to 400 degrees F.
In a large skillet over medium heat, melt 2 tablespoons of butter or margarine. Cook chicken in butter
or margarine until lightly browned on both sides, about 5 minutes. Remove the chicken.
In the same skillet, melt the remaining 3 tablespoons of butter or margarine. 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 degrees F 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.
Per Serving: 350 Cal (64% from Fat, 26% from Protein, 9% from Carb); 23 g Protein; 25 g Tot Fat; 8
g Carb; 1 g Fiber; 215 mg Calcium; 1 mg Iron; 375 mg Sodium; 109 mg Cholesterol
Chicken Prosciutto with Mushroom Sauce
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