Chicken Breasts With Fontina, Mushrooms And Prosciutto

• 1 whole skinless boneless chicken breast, halved lengthwise, rinsed and patted dry
• 2 Tbsp. unsalted butter
• 8 small mushrooms (about 3 oz.), sliced thin
• 1/2 c. dry white wine
• 2 oz. Prosciutto, julienned
• 2 oz. Fontina cheese, sliced thin
• flour, seasoned with salt and pepper (for dredging)

1. Dredge the chicken lightly in the seasoned flour.
2. In a large skillet, heat the butter over moderately high heat until the foam subsides and in it, saute the chicken for 3 minutes per side, until it is browned lightly.
3. Transfer the chicken to a plate and keep warm.
4. Add the mushrooms to the skillet and saute them over moderately high heat for 1 minute.
5. Add the wine; bring the liquid to a boil, stirring, and boil the mixture, scraping up the brown bits, for 1 minute.
6. Add the chicken with any accumulated juices and Prosciutto; simmer the mixture, covered, for 5 minutes, or until the chicken is cooked through and season it with salt and pepper.
7. Transfer the chicken with tongs to a flameproof baking dish; top it with the Fontina and put the dish under a preheated broiler about 2 inches from the heat for 1 minute or until the Fontina is melted and browned lightly.
8. Transfer the chicken breasts to plate and spoon the Prosciutto mushroom sauce over them.
9. Serves 2; doubles/triples well.

chicken breast, unsalted butter, mushrooms, white wine, fontina cheese, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396886 (may not work)