Chicken Prosciutto With Mushroom Sauce

Chicken Prosciutto With Mushroom Sauce
Yield: 6 Servings


3 whole chicken breasts, skinned, boned and halved
1/4 cup chopped onion
2 Tablespoon dijon mustard
1 cup half & half or a small can of chicken gravy
1/2 lb sliced fresh mushrooms
16 oz pkg frozen broccoli
1 teaspoon paprika
5 tablespooon butter or margarine
1/4 cup flour
1 cup chicken broth
1/4 cup white wine
4 oz grated swiss cheese
6 slices 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.