Wednesday, May 12, 2010

Recipe Wednesday-Chicken & Mushroom Sauce

This is a great dish - and allows for a lot of substitutes and still tastes great! I was specifically looking for a recipe with Chicken and Prosciutto as I had Prosciutto in the refrigerator and wanted to use it up! You can easily leave it out or substitue ham without changing the flavor (just remember to add some salt)

3 Chicken Breasts - skinned, boned and halved
5 T buttler
1/4 C Chopped Onion
1/4 C flour
2 T Dijon Mustard
1 C half and Half (or milk)
1/4 C dry white wine
1 C chicken Broth
3 (4.5 oz) jars sliced mushrooms, drained (I used 1 "blue" pkg fresh mushrooms)
4 oz shredded Swiss Cheese, (I used Jack)
16 oz pkg frozen broccoli (I use 1 can green beans - french style)
6 slices prosciutto or thin sliced cooked ham

Pound each chicken breast until about 1/4" thick. Heat oven to 400

In large skillen over medium heat, melt 2 T butter. Cook Chicken in butter until lightly browned on both sides. Remove Chicken

Melt remaining butter, add onion and cook until tender, stirring frequently. Remove from heat, stir in flour and mustard. Gradually stir in broth, half and half, wine. Cook over low heat until it thickens and boild. Add mushrooms and 1/2 C cheese. Stir until melted.

Arrange Broccoli (or vegetable) in bottom of 9x13 inch pan. Spoon half of sauce over broccoli; alternate ham slices and chicken slightly overlapping. Pour remaining sauce over chicken. Bake 20-30 minutes. Remove from oven and sprinkle remaining cheese and paprika- bake extra 2 minutes

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