6 boneless, skinless chicken breast halves, pounded 1⁄8" thick
|Trimmed chicken breasts|
6 slices Fontina cheese
6 thin slices prosciutto
6 tbsp. unsalted butter
1 lb. crimini mushrooms, sliced
Flour, for dredging
2 tbsp. vegetable oil
1 1⁄2 cups vegetable broth
1⁄4 cup Marsala wine
1 tbsp. finely chopped parsley
4 cups cooked brown rice, for serving
1. Season chicken with salt and pepper. Top one breast half with one slice prosciutto and one slice of fontina. Using kitchen twine, tie chicken roll from each end. In the alternate, use toothpicks to secure roll together.2. Heat 3 tbsp. butter in a skillet over medium-high heat. Add mushrooms and cook until browned, 5 minutes. Stir mushrooms and continue cooking until softened, about 8 minutes. Transfer to a plate; wipe out skillet. Put flour on a plate; dredge each chicken roll in flour. Heat 2 tbsp. butter and the oil in skillet over medium-high heat. Add chicken and cook, turning, until browned and cooked through, 15 minutes. Transfer chicken rolls to a plate. Add broth and Marsala to skillet stirring, until sauce has reduced, 5 minutes. Return mushrooms and chicken to skillet; cook until warmed through, about 5 minutes.
|Pounded chicken breast|
3. Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce. Spoon sauce over chicken; sprinkle with parsley. Serve with rice.