I am ready for some yummy dishes. I was floating around foodbuzz yesterday and found this recipe. It is pretty simple but when presented can seem elaborate to your guests. If you do not eat proscuitto, you can omit this from your recipe and add one thin slice or shreds of a salty cheese, parmesan would be perfect. That would switch it to a pescatarian dish.
I adapted this recipe from Chef Dennis
gluten free flour, salt and pepper to dredge chicken
2 boneless chicken breasts
2 slices of proscuitto
3 oz. fontina cheese shredded
8 oz. sliced mushrooms
6 oz spinach
6 oz sweet marsala
6 ounces chicken stock
2 tbsp. unsalted butter
2 tbsp.gluten free flour
splash of heavy cream or half and half
pinch of ground sage
pinch of black pepper
Dredge chicken breasts in gluten free flour seasoned with salt and pepper
Place floured breasts in a large saute pan with 2 TBSP olive oil and saute.
Add all but 2 ounces of marsala wine wine to pan to deglaze the pan, allow alcohol to cook off for a minute then add the chicken stock, pinch of sage, pinch of black pepper and place chicken breasts back into the pan.
Reduce heat and continue to cook while sauce is reducing.
Once sauce has started to reduce add in cream and mix well.
Take the butter and coat it in gluten free flour pressing flour into the butter and add to the sauce.
As the sauce begins to thicken remove from the heat.
Place chicken breast in a baking dish and top with a slice of proscuitto and the shredded fontina cheese
Place in a 350 degree oven for about 15 minutes or until the cheese has melted
In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)
3 minutes before the chicken breasts are done, start to slowly reheat the marsala sauce and spinach.
On a serving platter or individual plates set up the dish...Sauteed spinach, chicken breast then top with mushrooms and marsala sauce.