Chicken Valdostana (Print Version)

# Ingredients:

→ Main Components

01 - 8 ounces sliced mushrooms (cremini or button)
02 - 4 chicken breasts, boneless and skinless
03 - 1 cup shredded Fontina cheese
04 - 4 slices of prosciutto

→ For Cooking

05 - 4 tablespoons unsalted butter, split into two parts
06 - Salt and black pepper to taste
07 - 2 tablespoons olive oil
08 - ½ cup of all-purpose flour, with an extra tablespoon for thickening

→ Sauce

09 - 1 cup of chicken broth with low sodium
10 - 1 teaspoon of fresh thyme leaves (optional)
11 - White wine, 1 cup

→ Garnish

12 - Chopped fresh parsley

# Instructions:

01 - Sprinkle chicken with pepper and salt. Tumble it in flour and shake off any extra coating.
02 - Heat 2 tablespoons each of butter and oil in a pan. Brown the chicken for about 4-5 minutes on each side, then take it out and set it aside.
03 - Use the same pan to cook the mushrooms for about 5-7 minutes, stirring until nicely browned. Take them out and put them aside.
04 - Melt whatever butter is left, stir in the flour to form a paste (roux). Add the wine, then the chicken broth, and let it simmer to thicken. If you'd like, toss in some thyme.
05 - Place the chicken back in the pan, layer it with mushrooms, prosciutto, then cheese. Pop it under the broiler for 2-3 minutes until the cheese is bubbly. Sprinkle parsley on top before serving.

# Notes:

01 - If the chicken breasts are too thick, pound them until they're even.
02 - Pick a white wine you actually enjoy drinking.
03 - You can swap chicken out for eggplant or portobello mushrooms to make it vegetarian.