Chicken Valdostano

2 tablespoons all-purpose flour
6 boneless chicken breasts ; pounded to 1/4 inch thickness
1/4 cup unsalted butter or margarine
10 mushrooms, thinly sliced
3/4 cup dry white wine
3/4 cup veal stock ; (OR chicken stock OR turkey stock)
2 to 3 tablespoons fresh chopped parsley
freshly ; ground white pepper to taste
6 thin slices prosciutto ham
6 thin slices fontina cheese

Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low
heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2
minutes each side. Remove with slotted spatula and set aside. Increase heat to medium
low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and
simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add
stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of
fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer
chicken to individual plates and top each with some of the mushroom sauce before
serving.


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