Posted by jerseyjan May 11, 2001

Source: Recipe courtesy Sara Moulton

6 chicken breasts
Salt
Pepper
Thyme
6 slices prosciutto
6 slices Fontina cheese
Flour, for dredging
Canola oil
10 ounces sliced mushrooms
1/2 cup Marsala wine
2 cups chicken stock
1 tablespoon butter
1 tablespoon flour

Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina.

Dip chicken breasts in flour.

Heat skillet. Add oil to skillet and saut?chicken breasts until brown on both sides. Remove browned chicken breasts from skillet. Add more oil if necessary. Add mushrooms to skillet and saut?on high heat until browned. Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and reduce by half, about 5 minutes.

Add chicken stock to skillet and put chicken back to the pan. Simmer until chicken is cooked through, about 5 to 10 minutes.

Transfer chicken to platter. Thicken sauce by making a buerre marie with butter and flour, and whisking it in until sauce thickens.