An excerpt from Cook Something by Mitchell Davis:
“You hit the pan with the stock and white wine and badda-bing, that’s the dish.”
1/2 cup unbleached all-purpose flour
1 tsp salt
10 grinds black pepper
4 large skinless chicken breasts
3 to 4 tbsp unsalted butter
1 shallot minced or 1 tbsp chopped onion
1/4 lb. fresh mushrooms, sliced
1/4 cup chopped fresh herbs (Italian parsley, thyme, oregano or a combination)
1/4 lb. prosciutto or other ham, thinly sliced *fried in a tbsp bacon grease or with some Hormel pre-cooked bacon would be my choice if you don’t have prosciutto.
1/4 lb. fresh mozzarella or other cheese, thinly sliced
1/2 cup dry white wine (sherry also works well)
1/2 cup chicken stock (if canned, use salt free)
1. Chop your veggies
2. Set a plate or wide soup bowl out and place the flour, salt, and pepper in it. Stir with fork to blend. Dredge chicken on both sides and dust off excess (fine coating).
3. Heat oil and butter in skillet that has a cover to medium high.
4. Lay chicken in hot pan and sauté until golden brown on bottom (8-10 minutes), repeat on other side.
5. Remove breasts from pan and set aside on plate (don’t worry if chicken is fully cooked, it will cook in sauce later)
6. Return pan with oil and butter to flame. Add shallot or onion and mushrooms. Sauté until soft.
7. Add fresh herbs.
8. Push mushroom mixture to side and return chicken to pan. Lay slice of prosciutto and mozzarella on chicken.
9. Pour wine and stock into pan and place cover on. Steam will cause cheese to melt.
10. Cook for 5-8 minutes or until chicken is fully cooked (cut a breast to peek inside if you aren’t sure if it is done).
11. Allow juices in pan to continue boiling until they reduce slightly and pour over breasts, dividing mushroom mixture evenly on each plate.
Goes well with anything! I usually pair it with Italian fare or fresh broccoli and rice. The kids pick off the mushrooms, but love the chicken and sauce.