Anononymous 8-09-05

2 tablespoons all-purpose flour

6 boneless chicken breasts ; pounded to 1/4 inch thickness

1/4 cup unsalted butter or margarine

10 mushrooms, thinly sliced

3/4 cup dry white wine

3/4 cup veal stock ; (OR chicken stock OR turkey stock)

2 to 3 tablespoons fresh chopped parsley

freshly ; ground white pepper to taste

6 thin slices prosciutto ham

6 thin slices fontina cheese

Lightly flour chicken breasts, shaking off excess flour. In a large skillet over

low heat, melt butter/margarine. Add chicken and saute until lightly

browned, about 2 minutes each side. Remove with slotted spatula and

set aside. Increase heat to medium low. Add mushrooms and saute

until juices are rendered, about 4 minutes. Add wine and simmer

until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high.

Add stock, parsley and pepper and simmer until sauce reduced to 1

cup, about 10 minutes. Reduce heat to low. Top each chicken breast

with a slice of prosciutto and a slice of fontina cheese. Return

chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce

before serving.