Recipe by Jen
"Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves - pounded thin
fresh mushrooms, sliced
dry white wine
chopped fresh parsley
freshly ground white pepper
thinly sliced prosciutto
This was VERY tasty. I used low-fat margarine; omitted mushrooms; added chopped basil and used provolone. This is just as good as any chicken dish from an Italian restaurant. If my too-picky husband liked it.
nothing "wow"ing about.
Been looking for a recipe like this. Was intoduced to Fontina cheese in a hi-end Italian restaurant. This is an almost exact replica. Only thing I added was a dash of lemon juice. Fabulous. Had Ceasar salad and garlic mashed potatos with it,
I LOVE fontina cheese and this recipe uses it perfectly. This was fantastic, but next time I would probably only use 1/2 tsp. of the white pepper, it was a little too strong. Thanks for a "keeper" that I will definately be making again and again!
Rich and delicious with an impressive presentation. But then it's hard to go wrong when you're working with perfect, luscious ingredients and proper method of cooking (although I cooked my chicken in half butter, half olive oil, at medium-high heat, not low!) Using the best ingredients is key to getting the best results - no skimping! Use a good wine, the same you'd drink. Prosciutto di Parma if your budget allows and the very best fontina cheese. Also, being careful not to overcook the chicken results in its being fork tender. Lovely dish - I served it with a rainbow angel hair pasta, and haricots verts.
we really liked this a lot, and will definately make it again. I did make a few tiny changes. I added a little olive oil to the butter when cooking the chicken to keep the butter from burning. After browning the chicken, I put it in a pan in the oven at 350 for awhile because I didnt feel 2 mins a side was enough and I was prepping the sauce, etc. I had pancetta and no prosciutto, so I cooked that up and crumbled it on top of the cheese, and cooked the mushrooms a little while longer until almost all the liquid was gone. (the mushrooms were awesome!) This is a salty dish, I had to catch my husband before he just did his usual shake of salt without tasting. My kids loved it, without the mushrooms. Thanks for the recipe!
Easy to prepare and great flavor. I didn't have the fontina so I used mozzarella. I served it with garlic mashed potatoes.
Fantastic. I pounded my chicken flat and cooked about 4 minutes on each side. To the flour coating, I added a little garlic, paprika and black pepper. I only used a tablespoon of butter and a little bit of olive oil for the sauce, and at the end mixed in a bit of cornstarch to thicken.
I served this with balsamic tomatoes with feta, fresh sauteed asparagus and a caesar salad. I will absolutely make this recipe again. Thank you so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 205
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A comforting Italian classic with tomatoes, fresh mushrooms, and garlic.
A classic Italian chicken with mushrooms and wine sauce.
See how to make a classic Italian chicken dish.