Chicken Prosciutto with Mushroom Sauce
Servings: 6 Servings
Calories: 380kcal
Author: David Loethen
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- 3 whole chicken breasts skinned, boned and halved
- 5 Tbs margarine or butter
- ¼ cup onion chopped
- ¼ cup flour
- 2 Tbs Dijon mustard
- 1 cup chicken broth
- 1 cup half-and-half
- ¼ cup dry white wine or water
- 14 ounces sliced mushrooms drained (in jars)
- 1 cup Swiss cheese shredded
- 16 ounces frozen broccoli cuts
- 6 slices prosciutto or thin-sliced cooked ham
- paprika
Place 1 chicken breast half between 2 pieces of plastic wrap. Pound chicken with meat mallet or rolling pin until about 1/4-inch thick; remove wrap. Repeat with remaining chicken breasts.
Heat oven to 400°. In a large skillet over medium heat, melt 2 tablespoons margarine. Cook chicken in margarine until lightly browned on both sides, about 5 minutes. Remove chicken.
In same skillet, melt remaining margarine and add onion. Cook until onion is tender, about 2 minutes, stirring frequently. Remove from heat; stir in flour and mustard. Gradually stir in chicken broth, half-and-half and wine. Cook over low heat until mixture thickens and boils, stirring constantly. Add mushrooms and 1/2 cup cheese; stir until cheese is melted.
Arrange broccoli in bottom of ungreased 13x9-inch (3-quart) baking dish. Spoon half of sauce (2 cups) over broccoli. Over sauce down center of dish, alternate prosciutto and chicken breasts slightly overlapping; tuck ends of prosciutto under chicken. Pour remaining sauce over chicken. Bake for 20-30 minutes or until chicken is tender and no longer pink. Remove from oven; sprinkle with remaining 1/2 cup cheese and paprika. Return to oven. Bake an additional 2 minutes or until cheese is melted.
Calories: 380kcal | Carbohydrates: 16g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 761mg | Potassium: 670mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 71.7mg | Calcium: 238mg | Iron: 1.7mg