Chicken Valdostano2 tablespoons all−purpose flour
6 boneless chicken breasts, pounded to 1/4 inch thickness
1/4 cup unsalted butter or margarine
10 mushrooms, thinly sliced
3/4 cup dry white wine
3/4 cup veal stock (OR chicken stock OR turkey stock)
2 to 3 tablespoons fresh chopped parsley
freshly ground white pepper to taste
6 thin slices prosciutto ham
6 thin slices fontina cheese
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.
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