– boneless chicken breasts – prosciutto – fontina cheese shredded – mushrooms sliced – baby spinach – sweet marsala – chicken stock – unsalted butter
Add oil to a hot large saute pan then place the floured breasts into the pan Cook the chicken 2-3 minutes on one side. Turn over the chicken breasts and add the sliced mushrooms.
Remove the pan from the heat and add all but 2 ounces of marsala wine to deglaze the pan. This will deglaze the pan.
Add the chicken stock, seasonings and heavy cream to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.
In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside.