Recipes

Chicken Florentine

Category:	Poultry & Fish
Ingredients:	6 chicken breasts, skinless and boneless 6 thin slices prosciutto 6 thin slices Fontina cheese toothpicks flour butter olive oil 2 T. chopped shallots 1 t. dried thyme 1 cup sauterne 1 cup chicken stock 1 can sliced mushrooms with juice cornstarch salt and pepper
Preparation - Directions:	Slightly flatten chicken breasts. Place a slice of prosciutto and a slice of cheese on each breast. Wrap to form a bundle. Secure with toothpicks if necessary. Flour the chicken bundle and brown nicely in butter and olive oil. Drain on paper towels. You may remove toothpicks at this time. Arrange chicken in a shallow baking dish. In pan drippings, saute shallots and thyme. Then add sauterne, cook and stir, slightly reducing the liquid. Add stock and mushrooms with juice. Thicken with cornstarch and season. Pour sauce over chicken. Heat in 300° oven 20 to 30 minutes.

Category:

Poultry & Fish

Ingredients:

6 chicken breasts, skinless and boneless
6 thin slices prosciutto
6 thin slices Fontina cheese
toothpicks
flour
butter
olive oil
2 T. chopped shallots
1 t. dried thyme
1 cup sauterne
1 cup chicken stock
1 can sliced mushrooms with juice
cornstarch
salt and pepper

Preparation - Directions:

Slightly flatten chicken breasts. Place a slice of prosciutto and a slice of cheese on each breast. Wrap to form a bundle. Secure with toothpicks if necessary. Flour the chicken bundle and brown nicely in butter and olive oil. Drain on paper towels. You may remove toothpicks at this time. Arrange chicken in a shallow baking dish.
In pan drippings, saute shallots and thyme. Then add sauterne, cook and stir, slightly reducing the liquid. Add stock and mushrooms with juice. Thicken with cornstarch and season. Pour sauce over chicken. Heat in 300° oven 20 to 30 minutes.