Speck & Fontina Chicken with Lemon Mushroom Sauce
From luisascatering 11 years ago
- 30 minutes to make
- Serves 2
Another recipe born from what was on hand! This recipe is versatile in it's toppings, for example, you could do bacon and cheddar... swiss and smoked ham... or prosciutto and mozzarella (you get the idea!) The mushroom sauce is quick to put together but tastes like something straight out of a authentic Italian restaurant :-)
Ingredients
- For the lemon Mushroom Sauce: shopping list
- 2 tablespoons olive oil shopping list
- 1/2 small onion, finely diced shopping list
- 8 ounces cremini mushrooms, wiped clean and sliced shopping list
- 2 cloves garlic, grated shopping list
- 1 lemon, juiced shopping list
- 1/2 cup chicken broth shopping list
- sea salt and fresh ground pepper to taste shopping list
- 2 tablespoons unsalted butter shopping list
- ~ shopping list
- For the Chicken: shopping list
- 2 organic (boneless skinless) chicken breast filets, slightly pounded out shopping list
- olive oil, to drizzle shopping list
- kosher salt & fresh ground pepper shopping list
- 2 slices of Speck shopping list
- 2 slices Fontina cheese shopping list
- ~ shopping list
- garnish: shopping list
- fresh basil leaves, chiffonade shopping list
How to make it
- For the Lemon Mushroom Sauce:
- In a large skillet, heat olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant. Add the lemon juice, chicken broth, salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add butter to sauce just before serving (it gives it flavor and the sauce a beautiful sheen).
- For the Chicken:
- Season both sides of the chicken breast filets with salt and pepper, drizzle with olive oil. Grill over medium high heat until cooking through (4 minutes per side).
- Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.
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