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Prosciutto & Fontina Chicken with a Lemon Mushroom Cream Sauce

Nikki Gladd
  • 45 minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts, boneless skinless

4

thin slices Prosciutto

1

Basil, leaves

3 cloves

Garlic

1

Lemon, Juice of

8 oz

Mushrooms, fresh

1/2

Onion, small

1/2 tsp

Oregano, dried

1/3 cup

Chicken broth, reduced-sodium

1

Black pepper

1/4 tsp

Black pepper

1 1/2 tsp

Salt

2 tbsp

Olive oil

3 tbsp

Butter, unsalted

4

thin slices Fontina cheese