Chicken Prosciutto with Mushroom Sauce
Submitted by carolhay
Browned chicken and prosciutto layered over broccoli, smothered in a creamy Dijon mushroom sauce with Swiss cheese and white wine. A showstopper casserole for special dinners.
YIELD
6 servingsPREP
35 minCOOK
35 minREADY
90 minWhen you want to pull out all the stops without spending all day in the kitchen, this is your move.
Browned chicken breasts get layered with thin slices of prosciutto over a bed of broccoli florets, then blanketed in a rich sauce built from sautéed mushrooms, Dijon mustard, chicken broth, half-and-half, and white wine.
Swiss cheese melts into the sauce and again over the top for a bubbly, golden finish dusted with paprika.
It looks like something from a fancy restaurant, but it’s really just smart layering and a good pan sauce.
Chef Tips
- Pound the chicken breasts to even thickness between plastic wrap so they cook evenly and look uniform when layered.
- Tuck the prosciutto ends under the chicken so they don’t curl up and dry out during baking.
- Stir the sauce constantly while it thickens. A moment of distraction and you’ve got lumps.
- Fresh mushrooms are a must here. Canned mushrooms will turn rubbery and lack the earthy depth the dish needs.
Variations
- Swap broccoli for asparagus spears for a more elegant spring presentation.
- Use Gruyère instead of Swiss for an even nuttier, more complex cheese flavor.
- Skip the wine and add an extra splash of broth with a squeeze of lemon for a non-alcoholic version.
Ingredients
Directions
- Place one chicken breast between two pieces of plastic wrap, repeat with remaining chicken breasts.
Set aside. Heat oven to 400℉ (200℃).
- In a large skillet over medium heat, melt 2 tablespoons of butter or cook chicken in butter or margarine until lightly browned on both sides, about 5 min.
Remove the chicken.
- In the same skillet, melt the remaining 3 tablespoons of butter or margarine.
Add the onions and sauté until tender, about 2 min.
Remove from heat.
Stir in flour and mustard. Gradually add chicken broth, half and half (or gravy) and wine (or water).
Add mushrooms.
Cook over low heat until mixture thickens and boils, stirring constantly.
Add ½ of the swiss cheese, and stir until melted.
- Arrange broccoli on the bottom of an ungreased 13 x 9 inch baking dish .
Spoon half (2 cups) of the sauce over the broccoli.
Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish.
Tuck ends of ham slices under the chicken.
Pour the remaining sauce over the chicken.
Bake at 400℉ (200℃) for 20 to 30 minutes, or until chicken is tender.
Remove from oven, and sprinkle with remaining swiss cheese, and paprika.
Bake an additional 2 minutes or until cheese is melted.
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