Chicken No Marsala

• 4 boneless chicken breast halves, cut in half lengthwise
• 3 egg whites, beaten with
• 2 tablespoons water
• flour
• salt & pepper
• 3 tablespoons extra virgin olive oil
• 2 ounces pancetta, chopped
• 1 tablespoon minced shallot
• 8 ounces baby bella mushrooms, sliced
• 1 cup dry white wine
• 1 cup chicken stock
• 12 cup heavy cream, divided
• 6 ounces fontina, grated

1. Oven 350.
2. Season 1 cup flour with salt and pepper.
3. Dip chicken in beaten egg whites then dredge in flour.
4. Heat 3 tbsp extra virgin olive oil in a large skillet (non stick if you have one) med-high heat -- Brown chicken 2-3 min ea side.
5. Place chicken in baking dish and put in oven to finish cooking while you make the sauce.
6. Saute pancetta in same pan 1 minute.
7. Add shallots saute 1 minute.
8. Add mushrooms saute 1 minute.
9. Add wine, reduce by half.
10. Add stock, reduce by half.
11. Add 1/4 cup cream, reduce by half.
12. Add remaining 1/4 cup cream and salt/pepper.
13. Add chicken back to pan.
14. Top with fontina and serve.

chicken breast halves, egg whites, water, flour, salt, extra virgin olive oil, pancetta, shallot, bella mushrooms, white wine, chicken stock, heavy cream

Taken from www.food.com/recipe/chicken-no-marsala-490227 (may not work)