Title: | Chicken Prosciutto With Mushroom Sauce | Category: | Low Carb | | Chicken Prosciutto with Mushroom SauceYield: 6 servings 3 boneless, skinless whole chicken breasts 1/4 cup chopped onion 2 tablespoons Dijon mustard 1 cup heavy cream 1/2 pound fresh mushrooms, sliced 1 pound frozen broccoli Paprika 5 tablespoons butter or margarine 1/4 cup flour 1 cup chicken broth 1/4 cup white wine 4 ounces Swiss cheese, grated 6 thin slices ham (or prosciutto) Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Set aside. Heat oven to 400 degrees F. In a large skillet over medium heat, melt 2 tablespoons of butter or margarine. Cook chicken in butter or margarine until lightly browned on both sides, about 5 minutes. Remove the chicken. In the same skillet, melt the remaining 3 tablespoons of butter or margarine. Add the onions and saute.

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