INGREDIENTS
4
Butterflied chicken breasts
4
slices Prosciutto
1/2 cup
Basil, fresh
8 oz
Cremini mushrooms
3
Garlic cloves
1/2
Sweet onion
1
Lemon, juice of
1 dash
Salt
1/2
White pepper
4 tbsp
Butter, unsalted
1/2 cup
Clarified butter
1/2 cup
Fontina cheese
1/4 cup
White wine, dry