Prosciutto & Fontina Chicken With Lemon Mushroom Sauce
Recipe blogger My Life As A Mrs.'s take on a Carrabbas entree.
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INGREDIENTS
NutritionFor the Lemon Mushroom Sauce
- 2tablespoons olive oil
- 1⁄2
- 8
- 3
- 3tablespoons salted butter
- 1
- 1
- 1⁄3cup chicken broth
- 1⁄2teaspoon salt
- 6
For the Chicken
- 1 1⁄2
- 1⁄2teaspoon salt
- 1⁄2teaspoon dried oregano
- 4slices prosciutto
- 4ounces Fontina cheese
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DIRECTIONS
- For the Lemon Mushroom Sauce:
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.
- Add butter and lemon juice and lemon zest, if using; stir well.
- Add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.
- For the Chicken:
- Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).
- Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.
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