Chicken No Marsala

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless chicken breast halves, cut in half lengthwise
• 3 egg whites, beaten with
• 2 tablespoons water
• flour
• salt & pepper
• 3 tablespoons extra virgin olive oil
• 2 ounces pancetta, chopped
• 1 tablespoon minced shallot
• 8 ounces baby bella mushrooms, sliced
• 1 cup dry wine
• 1 cup chicken stock
• 1/2 cup heavy cream, divided
• 6 ounces fontina, grated

Recipe

• 1 oven 350.
• 2 season 1 cup flour with salt and pepper.  dip chicken in beaten egg whites then dredge in flour.  heat 3 tbsp extra virgin olive oil in a large skillet (non stick if you have one) med-high heat -- brown chicken 2-3 min ea side.
• 3 place chicken in baking dish and put in oven to finish cooking while you make the sauce.
• 4 sauté pancetta in same pan 1 minute.
• 5 add shallots sauté 1 minute.
• 6 add mushrooms sauté 1 minute.
• 7 add wine, reduce by half.
• 8 add stock, reduce by half.
• 9 add 1/4 cup cream, reduce by half.
• 10 add remaining 1/4 cup cream and salt/pepper.  add chicken back to pan. top with fontina and serve.