Recipes

[DiAnne]

6 boneless skinless chicken breasts
Flour for dredging
butter
6 slices Monterey Jack cheese
6 slices prosciutto
3 large shallots, finely chopped
3 large garlic cloves, finely chopped
1/2 pound mushrooms, sliced
1/2 cup dry white wine
1 cup chicken stock
thyme to taste
oregano to taste
pepper to taste
1/2 cup sherry
1/2 cup cream

Pre-heat oven 400. Dredge chicken breasts with flour and brown both sides in butter. Remove from pan and place in casserole. Top each breast with cheese and prosciutto slices. In pan with butter saute shallots and garlic. Add mushrooms -saute. Stir in wine, stock and seasonings. Bring to a boil and simmer 15 minutes. Stir in sherry and cream. Pour over chicken breasts and bake for 20 minutes.

Serves 6

I often change the cheese in this because I seldom have Monterey Jack - I have used swiss or havarti.