Clay's Kitchen : Chicken Recipes

Chicken Recipes

Prosciutto and Fontina Chicken with Lemon Mushroom Sauce

Recipe from: gailanng
Servings: 4

For the Lemon Mushroom Sauce:
2 tablespoons olive oil
½ small onion, finely diced
8 ounces mushrooms, wiped clean and sliced
3 garlic cloves, grated
3 tablespoons salted butter
1 lemon, juiced
1 pinch lemon zest, optional
⅓ cup chicken broth
½ teaspoon salt
cracked black pepper
6 basil leaves, chopped

In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and sauté for 2 to 3 minutes until beginning to soften. Add the mushrooms and continue to cook until mushrooms have softened and begin to golden, 5 to 10 minutes. Add the garlic and sauté for another minute, until fragrant.

Add butter and lemon juice and lemon zest, if using; stir well.

Add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit, 5 to 10 minutes. Keep warm until ready to use. Add chopped basil to sauce just before serving.

For the Chicken:
1½ pounds boneless skinless chicken breasts, about 4 each
½ teaspoon salt
½ teaspoon dried oregano
cracked black pepper
4 slices prosciutto
4 ounces Fontina cheese

Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through, 8 to 10 minutes per side.

Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.

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