2 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves, pounded thin
1/4 cup unsalted butter
10 fresh mushrooms sliced, (I used baby bellas)
3/4 cup dry white wine
3/4 cup chicken stock
3 tablespoons chopped fresh parsley
1 teasoon freshly ground white pepper (black is fine too)
6 slices thin proscuitto
6 slices fontina cheese
Add chicken & saute until lightly browned, about 3-4 mins each side. Remove with slotted spatula or tongs and set aside.
Add wine and simmer until reduced by 1/4, about 3 to 4 minutes, then increase heat to medium high. Add stock, parsley, pepper and simmer until sauce is reduced to about 1 cup.
Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return to skillet and cook just until cheese melts. You could alternatively, place the chicken on a baking sheet and pop it under the broiler for a minute.
Transfer chicken to plates and top with mushroom sauce. Mangia!!