MIDNIGHTMAN02
Registered User
(6/6/07 3:48 pm)
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CHICKEN PROCUITTO WITH MUSHROOM SAUCE
Ingredients:
3 whole chicken breasts, skinned, boned, halved
5 Tablespoons margarine or butter
1/4 cup chopped onion
1/4 cup flour
2 Tablespoons Dijon mustard
1 cup chicken broth
1 cup half-and-half
1/4 cup dry white wine or water
3 (4.5oz) jars of sliced mushrooms, drained
4 oz (1 cup) shredded Swiss cheese
16 oz package frozen broccoli cuts
6 slices prosciutto or thin-sliced cooked ham
Paprika
Method:
1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound chicken with meat mallet or rolling pin until about 1/4 inch thick, remove wrap. Repeat with remaining chicken breasts.
2. Heat oven to 400°F.
3. In large skillet over medium heat, melt 2 Tablespoons of the margarine. Cook chicken in margarine until lightly browned on both sides, about 5 minutes. Remove chicken.
4. In same skillet, melt remaining margarine, add onion. Cook until onion is tender, about 2 minutes, stirring frequently.
5. Remove from heat; stir in flour and mustard. Gradually stir in chicken broth, half- and-half and wine.
6. Cook over low heat until mixture thickens and boils, stirring constantly.
7. Add mushrooms and 1/2 cup of the cheese, stir until cheese is melted.
8. Arrange broccoli in bottom of non greased 13x9 inch (3 quart) baking dish. Spoon 1/2 (2 cups) of sauce over broccoli.
9. Pour sauce down center of dish, alternate ham slices and chicken breasts slightly overlapping, tuck ends of ham slices under chicken. Pour remaining sauce over chicken.
10. Bake at 400°F for 20 to 30 minutes or until chicken is tender and no longer pink.
11. Remove from oven, sprinkle with remaining 1/2 cup cheese and paprika. Return to oven. Bake an additional 2 minutes or until cheese is melted.
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