February 20, 2015

Prosciutto & Fontina Chicken w/ Lemon Mushroom Butter Sauce

Chicken recipe

I'm starting to think all of my chicken food pictures look the same...

But they don't taste the same trust me :) This one takes a little longer because of grilling the chicken and waiting for it to finish, but the nice thing is you can prepare the sauce and side dish in the meantime and then you're all good to go!

If you don't like mushrooms then this recipe definitely isn't for you, but you can always substitute other favorite veggies for this instead. 

If you like mushroom and lemons...this is perfect for you so keep on reading!





Ingredients:
  • 2 boneless skinless chicken breasts
  • ½ tsp oregano
  • ¼ tsp each salt & pepper
  • 2 thin slices Prosciutto (1 per chicken breast)
  • 2 thick slices Fontina cheese (1 per breast)

Lemon Mushroom Sauce:
  • 2 tbs olive oil
  • ½ small onion, finely diced
  • 8 oz sliced fresh mushrooms
  • 3 cloves garlic, minced
  • 3 tbs unsalted butter
  • Juice of 1 lemon
  • 1 cup chicken broth
  • Salt, pepper to taste
  • Basil leaves, sliced (for garnish)

Directions:
  1. In a small bowl, combine the salt, oregano and pepper. Sprinkle over both sides of the chicken to coat. Grill chicken over medium-high heat until cooked through.
  2. While chicken is cooking, use a large, non-stick skillet, heat the olive oil over medium-high heat. Sauté the onions until they begin to soften (about 3 minutes). Stir in the mushrooms and continue to cook until soft (about 8 minutes). Add the garlic and cook until fragrant (about 30 seconds).
  3. Add the butter and pour in the lemon juice. Stir well until the butter is melted. Add the chicken broth, salt & pepper. Let the sauce simmer until slightly thickened. Cover and keep warm until ready to use.
  4. Preheat the broiler. Transfer the cooked chicken breasts to a sheet pan. Place one slice of prosciutto and then 1 slice of fontina cheese over each breast. Broil until cheese is melted.
  5. To serve, place the chicken on a large serving platter and spoon the mushroom sauce evenly over top. Garnish with sliced basil leaves.