Chicken With Prosciutto & Mushroom Sauce

3 boneless, skinless chicken breasts
1 cup fresh mushrooms (shitakes), sliced
1/2 small onion, chopped
3 slices prosciutto
1/2 cup fontina cheese, shredded
1/2 tsp sage
1/2 cup white wine
1 cup chicken broth
2 tsp flour
3 tbsp heavy whipping cream
salt & pepper

Cover baking sheet with aluminum foil and spray lightly with nonstick spray. Beat chicken between 2 pieces of plastic. Surface area should increase by about 50%. Season lightly with salt and pepper. Place on baking sheet. Place 1 piece of prosciutto over each breast. Sprinkle with sage. Cover chicken with cheese. Bake on 425 for approximately 15 minutes, or until chicken is done.

Meanwhile, in a skillet, saute mushrooms and onion in hot olive oil over medium high heat until they turn golden brown. Sprinle flour over vegetables and cook for 1 minute. Add wine and cook until it has evaporated. Add chicken broth and heavy whipping cream. Turn heat to high and cook approximately 5 minutes or until sauce has thickened. Serve over chicken breasts.

Number of Servings: 3

Recipe submitted by SparkPeople user KNOVICK421.