Pechugas de pollo rellenas en salsa de vino Marsala y champiñones

Ingredientes

• 4 (About 6 oz) Skinless Boneless Chicken Breasts
• 4 Slices Prosciutto Cotto (Cooked Ham)
• 4 Thin Slices Fontina Cheese
• 1 Cup All-purpose Flour
• 1 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 8 oz. Cleaned, Chopped Mushroom (Baby Bella Are Nice)
• 1/2 Cup Chicken Broth
• 1 1/4 Cups Marsala Wine
• 1/4 Cup Heavy Cream

Preparación

1. 1

   To stuff the chicken breasts, working with one...: To stuff the chicken breasts, working with one at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board.

2. 2

   Holding a sharp knife parallel to work surface...: Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.

3. 3

   Cover opened breast halves with a piece of...: Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin.

4. 4

   Remove plastic wrap and cover each opened breast...: Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends.

5. 5

   Fold each breast in half to enclose ham...: Fold each breast in half to enclose ham and cheese.

6. 6

   Season the flour with salt and pepper, then...: Season the flour with salt and pepper, then dredge the chicken breasts in the flour and set aside.

7. 7

   Heat the butter and oil in a heavy...: Heat the butter and oil in a heavy skillet over moderately high heat until foam subsides.

8. 8

   Saute chicken, turning over once, until golden and...: Saute chicken, turning over once, until golden and cooked through, about 8 minutes total.

9. 9

   Keep warm.

10. 10

    Add the mushrooms to the pan and cook...: Add the mushrooms to the pan and cook until tender and brown.

11. 11

    Add the Marsala wine to the pan and...: Add the Marsala wine to the pan and cook over high heat scraping the browned bits into the sauce.

12. 12

    Add the chicken broth and continue to cook...: Add the chicken broth and continue to cook until the mixture has reduced by half.

13. 13

    Stir in the cream and continue cooking until...: Stir in the cream and continue cooking until thick.

14. 14

    Serve the chicken breasts on a warm platter,...: Serve the chicken breasts on a warm platter, spooning the mushroom sauce over top.