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!"
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.
Easy to prepare and great flavor. I didn't have the fontina so I used mozzarella. I served it with garlic mashed potatoes.
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!
This was amazing. Not only does this taste delicious, but looks like a meal fit for company. Didn't have fontina cheese, so used fresh mozzarella instead. Can not wait to try this one again...probably next time the in-laws come for dinner. Thanks for the post.
* 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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A comforting Italian classic with tomatoes, fresh mushrooms, and garlic.
See how to make a classic Italian chicken dish.
See how to make chicken cordon bleu in a creamy white wine sauce.