Prosciutto ham, fontina cheese, one of Italy’s best cheeses, and a white wine/mushroom sauce are all included in this delicious Italian skillet dish. Who could want more? This is the recipe that YOU requested!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons all-purpose flour
- 6 skinless, boneless chicken breast halves – pounded thin
- ¼ cup unsalted butter
- 10 fresh mushrooms, sliced
- ¾ cup dry white wine
- ¾ cup chicken stock
- 3 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground white pepper
- 6 slices thinly sliced prosciutto
- 6 slices fontina cheese
Instructions
- Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
- Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
- Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 13 g |
| Sodium | 706 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
The whole family really liked this dish. I used chicken thighs because that is what I had. Also used mozzarella slices. Will make again! I’m thinking a little garlic?
simple, delicious and my husband enjoyed it too
used mozzarella in stead of fontina Very good.
We LOVE this dish and make it all the time. I mistakenly (serendipitously) added Marsala wine instead of white wine one time I made it, and it was absolutely scrumptious. When I make it now I usually do equal parts Marsala and Chardonnay and it’s perfect. Thanks for this recipe!!
I have a big family so I doubled everything. I also added a little olive oil with the butter. I replaced the prosciutto with ham, Fontina with Muenster and white pepper with black pepper – just because that’s what I had on hand. I let the wine and then the wine and chicken stock reduce for quite some time. When I put the chicken back in the pan to melt the cheese, I put a lid on the pan. It was really good. Everyone liked it.
Excellent will make often
My husband loved it! He is picky so I’m happy
Holy bleep…this is an amazing recipe! Made it as written, no substitutions and it was, by far, one of the best chicken dishes my family’s had in a long time! Thank you for sharing this gem!
Very easy and very good. Tweak the recipe if your tastes vary, but an excellent recipe to start with. I will be making this again.
Good, but not something you’d make on a regular basis. We decided we’d make a couple of changes that would make it quicker to make &/or not necessary for us. Since pounding the chicken breasts is hard on my wrists, we’ll just cut chicken lengthwise so they’re thinner. We also will omit the chicken stock as we’d rather have the white wine flavor more. Reducing the liquid only a little as then if needed we can add some cornstarch at the end to make a sauce that is a little thicker. We thought it was salty because of the chicken stock, prosciutto & cheese. By eliminating the chicken stock it’ll help some. Think we’ll try over a pasta next time.
Both my husband and I thought the addition of the prosciutto made the dish a little too salty. However, the dish overall was a success. We don’t use wine in our cooking, so I used chicken stock. I will make it again, maybe less prosciutto or even leave it out. Very tasty!
Very tasty!
This was a delicious meal. I did not have Fontina cheese available so I used Gouda cheese as a substitute. I also had to cook the chicken a little longer to make sure it was cooked all the way through but I did not change anything else and It was amazing.
OMG this was fantastic. I added fresh spinach to the mushroom sauce. I served it on pasta w/a light butter sauce. It is very versatile. I will make this many times more. Especially for company dinners.
Great meal, my family enjoyed it. Followed it exactly as it is written but used black pepper, asiago sliced cheese, and some Chardonnay. Served it with penne vodka. Will definitely make this again.
This is so delicious I would give it 10 stars if I could! The whole family absolutely loved it. The first time I browned the chicken then baked it in the oven on a wire rack to keep it crispy. I did not put the sauce over it until I plated it which was perfect. When made as written it’s still 5 stars but the breading got a little mushy. I will only bake it from now on. Very tasty! Thanks for such a great recipe!
This was really easy once I started, but it looks really impressive!
This was amazing and made an impressive meal for company. Fontina cheese makes its special, the only thing I changed was to add extra wine. Really a great recipe.
Very tasty dish and not difficult to make. I used cutlets instead of breasts and it came out great!
People always love when I make this for them. It’s definitely one of my favorite recipes.
Missing depth of flavor, perhaps fresh herbs would have given this more appeal