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Chicken Prosciutto with Mushroom Sauce Recipe

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This recipe for Chicken Prosciutto with Mushroom Sauce, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Thursday, November 15, 2007


3 whole chicken breasts, skinned, boned and halved
5 tbsp. butter
1/4 cup chopped onion
1/4 cup all purpose flour
2 tbsp. Dijon mustard
1 cup chicken broth
1/4 cup dry white wine
1 cup half-and-half
1 can mushrooms, drained
1 cup shredded Swiss cheese
1 (16 oz.) pkg. frozen broccoli, cut and thawed
6 slices prosciutto

Pound chicken breasts to about 1/4 inch thickness. Melt 2
tbsp. of butter, cook chicken until lightly browned. Remove,
melt remaining 3 tablespoons butter, add onion, cook until
tender, stir in flour and mustard. Stir in chicken broth, half-
and-half and wine. Cook until thickened, add mushrooms and
1/2 cup cheese, stir. Arrange broccoli in bottom of ungreased
9x13 pan. Spoon 2 cups sauce over broccoli. Lay prosciutto
over sauce, lay breasts over prosciutto. Pour remaining
sauce over chicken. Bake at 400 for 25-35 minutes.
Remove from oven. Sprinkle with paprika and 1/2 cup
cheese. Bake an additional 2 minutes until cheese melts.

Personal Notes:
Personal Notes:
A fantastic dinner! Great with crusty French bread and a salad.




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