When I came across this recipe I bookmarked it immediately and couldn’t wait to make it. Between the melted, bubbling cheese and the rich sauce it just screamed cozy comfort food. Let me tell you, it was every bit as delicious as it looked. Even my kids loved it and they are without a doubt the hardest sell of all. Typically they will put ketchup on literally everything they eat but shockingly, they ate this just as it was. Jaw on floor!
I adapted this recipe from one that I came across on Facebook which was originally posted by a site called: 78recipes.com . For the most part, I followed the recipe as it was written making only minor adjustments or additions. I added sherry wine and thinly sliced prosciutto which really kicked this dish up a notch and gave it that little something extra in the overall flavor profile. The only thing that I would do differently in the future would be to take out the mushrooms. Try as I might, I just cannot get past their spongy texture. I am thinking this dish would do well with some caramelized onions in place of the mushrooms so I think I might give that a whirl the next time that I decide to make this. By all means though, if you love mushrooms then don’t change a thing.
Overall, this is a really a delicious, easy to make meal that is perfect any night of the week. I served it alongside seasoned rice however, it would pair equally well with mashed potatoes or any other seasoned vegetable. This recipe is an absolute keeper for sure!
- 8 oz package of sliced mushrooms
- 4 tbs butter
- 6 skinless chicken breasts, sliced and pounded thin
- 1/2 cup all purpose flour
- 1/2 cup stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 2 chopped green onions
- 1/4 – 1/3 lb thinly sliced prosciutto
- 1/4 cup sherry wine
Preheat the oven to 450 degrees.
In a large skillet, melt the 2 tbs of butter over medium-high heat. Saute the mushrooms for 3-5 minutes stirring constantly.
Remove the mushrooms and saute the prosciutto until slightly golden and starting to crisp. Remove and set aside.
Cut each chicken breast in half horizontally and pound thin between two sheets of plastic wrap. Coat the chicken in the flour and season both sides with salt and pepper. Melt another 2 tbs of butter in the pan and cook the chicken over medium heat, about 3-4 minutes per side. Remove the chicken and place in a baking dish, leaving all of the drippings in the saucepan. Cover the chicken with the mushrooms and set aside.
In the saucepan, add the broth and sherry wine and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Season the sauce with salt and pepper, to taste.
Pour the sauce all over the chicken. Top the chicken with the prosciutto then the Parmesan and shredded mozzarella cheese. Finish by sprinkling the chopped green onion all over the top. Bake for 12-14 minutes or until the chicken is cooked through.
**Tip** – To thicken up the sauce, add in a few shakes of Wondra (a gravy thickener) while it’s boiling on the stovetop.