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Ingredients
6 Chicken breasts
Salt & pepper to taste
Thyme
6 Slices prosciutto
6 Slices Fontina cheese
Flour, for dredging
Canola oil
10 Ounces sliced mushrooms
1/2 Cup Marsala wine
2 Cups chicken stock
1 Tablespoon butter
1 Tablespoon flour
Instructions
Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina. Dip chicken breasts in flour. Heat skillet. Add oil to skillet and saut� chicken breasts until brown on both sides. Remove browned chicken breasts from skillet. Add more oil if necessary. Add mushrooms to skillet and saut� on high heat until browned. Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and reduce by half, about 5 minutes. Add chicken stock to skillet and put chicken back into the pan. Simmer until chicken is cooked through, about 5 to 10 minutes. Transfer chicken to platter. Thicken sauce by making a buerre manie with butter and flour, and whisking it in until sauce thickens.