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

• 2 Tbs of extra virgin olive oil

• 1 Tbs of butter

• ½ cup of flour

• 6 chicken breasts, boneless and skinless

• 3 cloves of garlic, finely chopped

• 1 bunch of long green onions, chopped

• 10 baby portobello mushrooms, sliced

• ¾ cup of white wine

• ¾ cup of chicken broth

• ½ cup of fresh flat leaf Italian parsley

• 1 tsp of fresh ground black pepper

• 6 slices of Prosciutto, sliced thin

• 6 slices of Fontina cheese

Preparation:

• In a large skillet heat the oil and butter

• Flour the chicken breasts and brown on both sides. Around 5 minutes on each side

• Remove the chicken from the pan and set aside.

• Saute the garlic, onions and mushrooms in the same pan until mushrooms are tender.

• Add the wine scraping the pieces at the bottom of the pan and reduce by half. Around 2 to 3 minutes.

• Add the chicken stock, parsley and pepper and cook for 10 minutes until sauce is reduced by half.

• Return the chicken to the skillet and top with the Prosciutto and Fontina cheese.

• Cook the chicken for 10 minutes longer until the cheese melts on top.

• You may place the chicken under the broiler for 2 minutes to brown the top.

• Plate the chicken and top with the mushroom sauce.