Chicken with Fontina (Print Version)
# Ingredients:
→ Key Elements
01 -
4 chicken breasts, no skin or bones
02 -
4 thin slices of prosciutto
03 -
1 cup grated Fontina cheese
04 -
8 ounces sliced mushrooms (white or cremini)
→ Cooking Basics
05 -
½ cup regular flour, plus 1 tablespoon for sauce thickener
06 -
4 tablespoons butter, unsalted and divided
07 -
2 tablespoons oil from olives
08 -
Salt and pepper as needed
→ Liquid Mixture
09 -
1 cup wine (white)
10 -
1 cup chicken stock (low salt)
11 -
1 teaspoon thyme leaves, fresh (if you want)
→ Topping
12 -
Chopped fresh parsley
# Instructions:
01 -
Sprinkle some salt and pepper on the chicken, then coat with flour and tap off any extra.
02 -
Warm up 2 tablespoons of oil and 2 tablespoons of butter in your pan. Cook the chicken until it's golden, about 4-5 minutes on each side. Take it out and put it aside.
03 -
Using the same pan, cook your mushrooms until they turn brown, roughly 5-7 minutes. Take them out and set them aside too.
04 -
Drop in the leftover butter, stir in flour to make a paste. Pour in the wine first, then add your stock and let it bubble till it gets thicker. Throw in thyme if you're using it.
05 -
Place chicken back in the pan, stack mushrooms, prosciutto and cheese on top. Stick under the broiler for 2-3 minutes till the cheese gets bubbly. Scatter parsley on top before serving.
# Notes:
01 -
Flatten chicken to same thickness if they're uneven
02 -
Pick a white wine you'd actually drink
03 -
Swap chicken for eggplant or big portobello caps for a meatless version