Chicken Voldostano
Chicken Voldostano
Chicken Voldostano has to be one of my tastiest dishes. It is rich with the combined flavors of chicken, Fontina cheese and Prosciutto di Parma
Ingredients:
Serves 6
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2 Tbs of extra virgin olive oil
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1 Tbs of butter
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½ cup of flour
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6 chicken breasts, boneless and skinless
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3 cloves of garlic, finely chopped
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1 bunch of long green onions, chopped
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10 baby portobello mushrooms, sliced
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¾ cup of white wine
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¾ cup of chicken broth
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½ cup of fresh flat leaf Italian parsley
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1 tsp of fresh ground black pepper
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6 slices of Prosciutto, sliced thin
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6 slices of Fontina cheese
Preparation:
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In a large skillet heat the oil and butter
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Flour the chicken breasts and brown on both sides. Around 5 minutes on each side
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Remove the chicken from the pan and set aside.
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Saute the garlic, onions and mushrooms in the same pan until mushrooms are tender.
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Add the wine scraping the pieces at the bottom of the pan and reduce by half. Around 2 to 3 minutes.
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Add the chicken stock, parsley and pepper and cook for 10 minutes until sauce is reduced by half.
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Return the chicken to the skillet and top with the Prosciutto and Fontina cheese.
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Cook the chicken for 10 minutes longer until the cheese melts on top.
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You may place the chicken under the broiler for 2 minutes to brown the top.
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Plate the chicken and top with the mushroom sauce.