Chicken prosciutto with mushroom sauce
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Chicken prosciutto with mushroom sauce
  Chicken    Poultry    Mushrooms    Sauces  
Last updated 6/12/2012 12:49:42 AM. Recipe ID 11116. Report a problem with this recipe.
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      Title: Chicken prosciutto with mushroom sauce
 Categories: Cyberealm, Poultry
      Yield: 6 Servings
      3    Whole chicken breasts,
           Skinned, boned, & halved
    1/4 c  Chopped onion
      2 tb Dijon mustard
      1 c  Half & half or a small can
           -of chicken gravy
    1/2 lb Sliced fresh mushrooms
     16 oz Pkg frozen broccoli
      5 tb Butter or margarine
    1/4 c  Flour
      1 c  Chicken broth
    1/4 c  White wine
      4 oz Grated swiss cheese
      6 sl Ham or prosciutto, thin
  1. Place one chicken breast between two pieces of plastic wrap and
  pound with mallet until about 1/4 inch thick. Repeat with remaining
  chicken breasts. Set aside. Heat oven to 400F. 2. In a large skillet
  over medium heat, melt 2 Tbsps of butter or margarine. Cook chicken
  in butter or margarine until lightly browned on both sides, about 5
  min. Remove the chicken. 3. In the same skillet, melt the remaining 3
  Tbsps. of butter or mar- garine. Add the onions and saute until
  tender, about 2 min. Remove from heat. Stir in flour and mustard.
  Gradually add chicken broth, half and half (or gravy) and wine (or
  water). Add mushrooms. Cook over low heat until mixture thickens and
  boils, stirring constantly. Add 1/2 of the swiss cheese, and stir
  until melted. 4. Arrange broccoli on the bottom of an ungreased 13 x
  9 baking pan. Spoon half (2 cups) of the sauce over the broccoli.
  Alternate ham (prosciutto) and chicken breasts, slightly overlapping,
  over the sauce and broccoli down the center of the dish. Tuck ends of
  ham slices under the chicken. Pour the remaining sauce over the
  chicken. Bake at 400F for 20-30 minutes, or until chicken is tender.
  Remove from oven, and sprinkle with remaining swiss cheese, and
  paprika. Bake an addition- al 2 minutes or until cheese is melted.

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Recipe ID 11116 (Apr 03, 2005)

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