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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe came from my dad's cousin. I believe she told me it had come from a favorite restaurant of hers in St. Louis. It's very rich, a nice once-in-a-while treat! Ingredients:
6 boneless chicken breast halves, pounded |
flour, for dredging |
1/3 cup olive oil |
8 ounces ham, thinly sliced or 8 ounces prosciutto |
6 slices provolone cheese |
1 lb fresh mushrooms, sliced |
2 ounces brandy |
2 cups heavy cream (40%) |
1/2 teaspoon seasoning salt |
1/4 teaspoon pepper, freshly ground |
Directions:
1. Preheat oven to 350*.
2. Dredge chicken in flour. Saute in olive oil until golden.
3. Put chicken in single layer in ovenproof dish. Put slice of ham and cheese on each chicken breast.
4. Bake in 350* oven until cheese is golden (about 30 min.).
5. In pan, saute mushrooms 3-5 minute Add brandy and light to evaporate alcohol.
6. Add cream, salt, and pepper. Simmer to reduce sauce.
7. Pour sauce over chicken and serve.
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