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Prep Time20 minutes
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Cook Time20 minutes
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Serving2
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This is a northern Italian dish and it is one of those chicken dishes that is both easy and special. It is not too spicy but the prosciutto, mushrooms and cheese combine beautifully. You can sauté the cutlets and set them aside, make your sauce, and then about five minutes before you are ready to eat, slide the assembled dish into the oven and wait for the cheese to melt. And by the way, this is another recipe that I adapted (purloined?) from SipandFeast.com. Yummy!
Ingredients
Chicken Valdonstana
Directions
Do your mise en place. Clean and slice the mushrooms. Pound the chicken cutlets. I like to slice a large boneless breast horizontally and then pound it between two plastic storage bags. Make sure your chicken is very dry before you dredge it in seasoned flour.
Dredge the chicken cutlets that have been sliced and pounded very thin. You just want a light coating of flour on them.
Heat your skillet. When it is hot, swirl some olive oil and a pat of butter in it. When the butter is hot, add the chicken cutlets and saute them for about 5 minutes per side, until golden brown. Then remove to a platter.
Pour out excess oil but leave some brown bits in the bottom of the pan. Saute the mushrooms until tender, then set aside.
Pour in the white wine and bring up the heat if necessary so that the wine reduces. When it has reduced to about half, pour in the chicken stock and let that reduce and thicken a bit also. You might sprinkle a little flour or cornstarch slurry into it if you think it is too thin.
When you have the sauce the way you like it, put the chicken breasts back into the pan, top with prosciutto and then with cheese, and pour the mushrooms back in also. Or you can put the chicken in a casserole or on an ovenproof platter, top it with the prosciutto and mushrooms and sauce and place in the oven at about 350 degrees until the cheese has melted. Either way, you want melty cheese on top!
Serve with pasta or potatoes and a sprinkle of parsley.
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