Ingredients

2 chicken breast sliced lengthwise 1/2 cup extra virgin olive oil 4 tablespoons butter 8 tablespoons flour 2 teaspoons salt 1 teaspoon pepper 2 cups sliced mushrooms 1/2 cup wine (dry white wine) 1 cup organic chicken stock 4 tablespoons butter (additional) 2 tablespoons flour (addition to sauce) 8 slices Fontina cheese (1/2 inch thick) 4 slices of prosciutto 3 tablespoons parsley

Preparation

Pound 4 pieces of chicken breast and hold aside. Put flour on a separate platter, add salt, pepper and mix. Put olive oil, butter in a heated sauce pan. Coat chicken with salt and pepper, coat both sides with flour, add to sauce pan and saute for 5 minutes each side. Remove and plate chicken, put mushrooms into the sauce pan, stir and cover. When browned add wine, chicken broth, salt, pepper, more butter and raise heat, cover and simmer for 3-4 minutes until it bubbles. Add 2 tablespoons of flour to add thickness and let saute for a few more minutes. Put 1 slice of prosciutto and 2 slices of Fontina cheese on each cutlet. Put chicken back into sauce, leave in sauce until cheese melts. Top it with sauce and simmer for 5 minutes and less. Plate it and add parsley. You can use the sauce on pastas or anything else.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation