Chicken with Prosciutto, Fontina, and Mushroom Sauce

Dindin at the Sodahls household in our "Spring Cleaned" Kitchen!!  YAY :)  The chicken was good - not the best chicken dish we've ever had....but it was super good still!!  The sauce was really good - and I would recommend using the shiitake mushrooms for sure - they added a lot of taste!  We made this with Brussels Sprouts with Bacon and Golden Raisins and it was perfect serving size!

Serves 2 - Bride and Groom Cookbook

Ingredients:
2 skinless, boneless chicken breasts
salt / pepper
2 teaspoons dried sage
2 paper-thin prosciutto slices (**got just 2 from the deli at Rainbow)
1/2 cup (1oz) grated fontina cheese
1 tablespoon olive oil
4 oz sliced shiitake or white button mushrooms, cleaned and sliced (if using shiitakes, discard stems) about 2.5 cups
1/2 small yellow onion, chopped
2 teaspoon all purpose flour
1/2 cup dry white wine
1 cup chicken stock (or low sodium chicken broth)
3 tablespoons heavy cream

Preheat the oven to 425.  Line a baking sheet with aluminum foil and spray lightly with veggie cooking spray.  Place a chicken breast half between 2 sheets of plastic wrap.  Using a mallet pound forcefully.  You want to increase the surface area of the chicken by about 50% and to tenderize the meat.  Repeat with the remaining chicken breast.

Place the chicken breasts on the prepared baking sheet and open them like a book.  Season with salt and pepper.  Sprinkle half of the sage on each breast.  Top each with 1 slice of the prosciutto and half of the cheese, and leave the breasts open to cook.  Bake until the chicken is opaque in the center, about 15 minutes. 

Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add the mushrooms and onion and season lightly with salt and pepper. Saute until the mushrooms are golden brown. 6-8 minutes.  Sprinkle the flour over the veggies and stir to coat.  Cook for 1 minute.  Add the wine and cook until evaporated, 1-2 minutes.  Add the stock and cream, increase the heat to high, and cook until the sauce thickens, 3-5 minutes.

Transfer each chicken breast to a plate and top with the mushroom sauce.