Chicken Fontina

I saw the name for this dish somewhere, but didn't know exactly when in it. I assumed chicken and fontina cheese for sure, not a bad place to start. After hunting around I found this amazing recipe which we just enjoyed for dinner. Its not very hard to make, just takes a bit of prep (chopping/measuring) and then keeping an eye on the clock. Its so worth the extra effort, its not even funny =)

ingredients:

2 Boneless, Skinless Chicken Breast Halves
Salt and Pepper
2 Teaspoons Minced Fresh Sage (or 1 teaspoon dried sage)
2 Paper-Thin Prosciutto Slices
1/2 Cup Grated Fontina Cheese
1 Tablespoon Olive Oil
4 Ounces Sliced Shiitake, Cremini, or White Button Mushrooms (about 2 1/2 cups) cleaned and sliced
1/2 Small Yellow Onion, Chopped
2 Teaspoons All -Purpose Flour
1/2 Cup Dry White Wine
1 Cup Chicken Stock (or low-sodium canned chicken broth)
3 Tablespoons Heavy Cream

Instructions:

Preheat oven to 425 degrees. Line baking sheet with aluminum foil and spray lightly with olive or vegetable oil.

While oven is preheating, prep all the ingredients as listed and have them ready and waiting at hand.

Place chicken breasts on baking sheet opened like a book. Season with salt and pepper. Sprinkle the sage on each breast. Top each with one slice of prosciutto and the cheese, evenly distributing it on each breast.

Bake until the chicken is done, about 15 minutes.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the mushrooms and onion and also add salt and pepper.

Sauté until the mushrooms are golden brown, 6-8 minutes.

Sprinkle the flour over the mushrooms and onion and stir. Cook for 1 minute.

Add the wine and cook until evaporated, 1 to 2 minutes.

Add the stock and cream, increase the heat to high, and cook until the sauce thickens, 3 to 5 minutes.

Put chicken on plate and top with mushroom sauce!

DELICIOUS!!!