Ready in 45 minutes
This dish isn't as hard as it sounds and is based on a meal I had at a restaurant in Provincetown. It was very good and family loved it.
"I love this dish, we have often. Sometimes i add carrots with the mushrooms."- tfjordan70
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In Large deep skillet or dutch oven heat Olive Oil and 1 tbs of butter until pan is hot and oil butter mixture is hot.
Take Chicken breasts cover with wax paper and pound down breast with mallet or rolling pin until even thickness just shy of a half an inch - cut in half making 4 pieces. Season chicken with Salt, Pepper and Chicken seasoning (any variety).
Carefully place chicken into pan and brown on both sides - about 4-5mins per side. Remove to Plate and cover with foil.
Add Shallots, Garlic and mushrooms. Cook until soft but make sure garlic does not burn - about 2-3 mins.
Add Madeira wine and stir up all the bits and pieces of chicken from bottom of pan. Add chicken stock and remaining butter. Simmer over medium heat until it reduces and thickens (about 10-15 mins).
After sauce reduces you can thicken even more by taking corn starch, adding to small bowl and putting some of the sauce from the main pan getting out all the lumps. Add back to main pain and cook some more and sauce will thicken. If it gets really thick add more chicken stock.
Put chicken back into sauce for 5 more mins - cover chicken with sauce to cook through.
Heat your broiler or toaster oven on high. Take a baking sheet, put foil on it and spray with cooking spray (so chick doesn't stick). Take chicken out of sauce and put on baking sheet. Add one piece of Prosciutto and Provolone cheese on top of each piece, put under broiler for second. Takes last then 30 seconds to melt cheese.
Place chicken on plate, put sauce over top of chicken and serve with any pasta.
ENJOY. It really is very easy and yummy dish.
The picture is from the meal I had at the restaurant - mine came out almost identical looking without the massive portion size shown here.
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