Prosciutto & Fontina Chicken with Lemon Mushroom Sauce
Author: Randazzo
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
- For the Lemon Mushroom Sauce:
- 2 tablespoons olive oil
- ½ small onion, finely diced
- 8 ounces mushrooms, wiped clean and sliced
- 3 cloves garlic, grated
- 3 tablespoons salted butter
- 1 lemon, juiced
- ⅓ cup chicken broth
- ½ teaspoon salt
- cracked black pepper
- 6 basil leaves, chopped
- For the Chicken:
- 1½ pounds boneless skinless chicken breasts (3-4 chicken breasts)
- ½ teaspoon salt
- ½ teaspoon dried oregano
- cracked black pepper
- 3-4 slices of Prosciutto (1 per chicken breast)
- 3-4 ounces Fontina cheese (1 ounce per chicken breast)
Instructions
- For the Lemon Mushroom Sauce:
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.
- Add butter and lemon juice and stir well. Lastly, add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.
- For the Chicken:
- Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).
- Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.
