Chicken Prosciutto with Mushroom Sauce

Directions

1. Place one chicken breast between two pieces of plastic wrap, repeat with remaining chicken breasts.

Set aside. Heat oven to 400℉ (200℃).

1. In a large skillet over medium heat, melt 2 tablespoons of butter or cook chicken in butter or margarine until lightly browned on both sides, about 5 min.

Remove the chicken.

1. In the same skillet, melt the remaining 3 tablespoons of butter or margarine.

Add the onions and sauté until tender, about 2 min.

Remove from heat.

Stir in flour and mustard. Gradually add chicken broth, half and half (or gravy) and wine (or water).

Add mushrooms.

Cook over low heat until mixture thickens and boils, stirring constantly.

Add ½ of the swiss cheese, and stir until melted.

1. Arrange broccoli on the bottom of an ungreased 13 x 9 inch baking dish .

Spoon half (2 cups) of the sauce over the broccoli.

Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish.

Tuck ends of ham slices under the chicken.

Pour the remaining sauce over the chicken.

Bake at 400℉ (200℃) for 20 to 30 minutes, or until chicken is tender.

Remove from oven, and sprinkle with remaining swiss cheese, and paprika.

Bake an additional 2 minutes or until cheese is melted.