Chicken Braciolettini with Mushroom and Wine Sauce
Please forgive me for this sad little picture of a truly wonderful dish. I will make the lame excuse again that I only have time to cook at night and the bad lighting (and my hunger) usually don't allow me to get a good picture.
I served it over creamy polenta with goat cheese, but it would be just as wonderful over pasta, potatoes or even spinach leaves if you're looking for a healthier option.
The next time I make this I'm going to deviate from the original recipe and add chicken broth to the sauce, I like the flavor it adds.
6 large bonesless chicken breastss
1 tsp chopped garlic
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1/4 pound fresh shredded mozzarella cheese
1/4 bunch fresh parsley (can you believe my Super Target was OUT?)
6 thin slices Prosciutto
1 stick unsalted butter
1/4 cup oil
1 cup Madeira or Marsala wine (I used a red table wine)
1/2 pound whole button mushrooms or thinly sliced large mushrooms
Pound the chicken breasts to a uniform thickness. On each piece of chicken, evenly arrange the chopped garlic. Sprinkle with pepper, cheeses and parsley. Cover each breast with a slice of Prosciutto. Roll each breast, tucking in loose ends and secure with toothpicks.
Heat the oil and butter in a large skillet over medium heat. Brown the chicken well all over. Remove to a baking pan and bake for 20 minutes in a 350 degree oven until the chicken is cooked thru but not dry (Instead I returned my chicken to the sauce and covered with a lid to finish cooking the chicken).
For the sauce, drain the fast from the skillet but don't wash the pan. Over medium heat, add the wine and deglaze the pan with a wooden spoon. Add the mushrooms and cook for a minute or two. You can add some flour at this time to thicken the sauce if desired.
Remember to remove the toothpicks from the chicken before serving!