 |
|
Kitchen Guy's
|
|
4 6 oz. chicken breasts, boneless, skinless
1 tsp. vegetable oil 2 ½ cups sliced mushrooms 1 tsp. garlic, minced ¼ cup dry white wine ½ cup all-purpose flour 1 Tbsp. olive oil ¾ cup chicken stock 4 Prosciutto slices |
4 Provolone slices |
Here's how to make it:
Pound chicken breasts in between sheets of plastic wrap with a meat mallet until they are a uniform thickness, about ¼ inch. Cover and set aside in the refrigerator.
In a medium sauté pan, heat vegetable oil over high heat. Add the garlic and heat for a moment. Add the sliced mushrooms and sauté until the mushrooms are brown and cooked down. Add the white wine and cook for another minute. Remove the pan from the heat and set aside to cool.
Season the flour with salt and pepper. Dredge the chicken in the seasoned flour and shake off excess.
Heat the olive oil in a large skillet over medium high heat. Add the chicken and sauté quickly until the breast is golden brown. Turn the chicken, the remove the pan from the heat. While the chicken is off the heat, cover each breast with a slice of Provolone and top the cheese with a slice of Prosciutto. Add 1/3 of the chicken stock to the pan, cover and return it to the heat. When the cheese has melted, remove the pan from the heat and uncover. Remove the chicken breasts and set aside on a plate and cover to keep warm.
Place the pan back on the stove and reduce the heat to medium. Whisk the cornstarch in the milk until smooth. Add the remaining chicken stock, tarragon and the milk slurry. Cook, whisking constantly until the sauce begins to thicken. Add the mushrooms and continue to stir. Add the sherry and some salt and cook until the sauce has thickened to your preference. Remove the pan from the heat and incorporate the Parmesan into the sauce.Place the chicken breasts on plates and cover with the sauce. Garnish with chives and diced bell peppers.
Send your questions and comments to me at chefjim@kitchenguy.biz
Please be sure to patronize these fine Missoula KTMF Kitchen Guy sponsors:
 |
 |
Please be sure to patronize these fine Kalispell KTMF Kitchen Guy sponsors:
 |
 |
 |
 |