Chicken Valdostano

• 6 slices Fontina cheese
• 6 boneless skinless chicken breasts, pounded thin
• 6 slices prosciutto, thinly sliced
• 1 teaspoon fresh ground white pepper
• 3/4 cup chicken stock
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons all-purpose flour
• 10 fresh mushrooms, sliced
• 1/4 cup unsalted butter
• 3/4 cup dry white wine
• 6 ounces fresh Baby Spinach

1. Lightly flour chicken breasts, shaking off excess flour.
2. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side.
3. Remove with slotted spatula and set aside.
4. Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes.
5. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
6. Reduce heat to low. Add spinich ccok 1 minute more.
7. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese.
8. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom /spinich sauce before serving.

cheese, chicken breasts, fresh ground white pepper, chicken stock, fresh parsley, flour, mushrooms, unsalted butter, dry white wine, spinach

Taken from www.food.com/recipe/chicken-valdostano-323324 (may not work)