Ingredients
3 whole chicken breasts,
1 skinned, boned, & halved
1/4 cup chopped onion
2 tbsp dijon mustard
1 cup half & half or a small can of chick, en gravy
1/2 lb sliced fresh mushrooms
16 oz pkg frozen broccoli
1 paprika
5 tbsp butter or margarine
1/4 cup flour
1 cup chicken broth
1/4 cup white wine
4 oz grated swiss cheese
6 slice ham or prosciutto, thin
Directions
1. Place one chicken breast between two pieces of plastic wrap and
pound with mallet until about 1/4 inch thick. Repeat with remaining
chicken breasts. Set aside. Heat oven to 400F. 2. In a large skillet
over medium heat, melt 2 Tbsps of butter or margarine. Cook chicken
in butter or margarine until lightly browned on both sides, about 5
min. Remove the chicken. 3. In the same skillet, melt the remaining 3
Tbsps. of butter or mar- garine. Add the onions and saute 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 1/2 of the swiss cheese, and stir
until melted. 4. Arrange broccoli on the bottom of an ungreased 13 x
9 baking pan. 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 400F for 20-30 minutes, or until chicken is tender.
Remove from oven, and sprinkle with remaining swiss cheese, and
paprika. Bake an addition- al 2 minutes or until cheese is melted.
Servings: 6 servings
Chicken Prosciutto With Mushroom Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Mushroom; Poultry; Sauce
The History of Recipes
We can track the history of written recipes back into ancient history, at least as far into history as the early Egyptians, and maybe further still. Having said that, generally, these old cook books were just basic pictorial instructions for meal preparation.
In fact, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, we have some recipe books dating from the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the spicy food that we all know today, but rather descriptions of the types of food eaten by the rich and powerful of those days. For the next few years, the rich families of the West competed to offer the best banquets, and as a consequence, the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken Prosciutto With Mushroom Sauce recipe.
