Tender Rosa Maria with Cheese (Print version)
Golden chicken breasts finished with mushrooms, crisp prosciutto, lemon butter, basil, and melted fontina cheese.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken breasts, about 1 3/4 lb (800 g) total
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
2 tablespoons olive oil
For the sauce and topping
05 -
4 tablespoons (56 g) unsalted butter
06 -
1/2 medium yellow onion, finely diced
07 -
4 garlic cloves, minced
08 -
8 oz (225 g) cremini or white mushrooms, sliced
09 -
3 oz (85 g) prosciutto, cut into thin strips
10 -
1/3 cup (80 ml) fresh lemon juice
11 -
4 slices fontina cheese, about 4 oz (115 g)
12 -
1/4 cup fresh basil leaves, thinly sliced
# Instructions:
01 -
Pat the chicken dry and pound each breast to about 3/4 inch thick. Season both sides with kosher salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden, then transfer to a plate. It will finish cooking later.
03 -
Reduce heat to medium. Add butter, onion, garlic, and mushrooms to the skillet. Cook for 5-6 minutes, stirring often, until the mushrooms soften and begin to brown.
04 -
Add the prosciutto strips and cook for 2-3 minutes until the edges curl and crisp lightly.
05 -
Return the chicken and any juices to the skillet. Spoon the mushroom mixture over the chicken and add the lemon juice.
06 -
Place one slice of fontina on each chicken breast. Cover and cook over medium-low heat for 3-5 minutes, until the cheese melts and the chicken reaches 165°F in the center.
07 -
Scatter fresh basil over the skillet. Rest for 3 minutes, then serve the chicken with the mushroom prosciutto sauce spooned over the top.
# Good to know:
01 -
Pound the chicken evenly for the most tender result.
02 -
Best served hot while the fontina is melted.
03 -
Leftovers keep refrigerated for up to 3 days.