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Chicken Marco Polo




Source of Recipe


Whispering Pines Restaurant at Country Club of the Poconos


List of Ingredients




2 boneless chicken breasts
1 cup flour
2 tbsp oil
6 slices of prosciutto
6 stalks of asparagus, cooked
6 slices of mozzarella cheese
4 tbsp butter
2 minced shallots
1 cup sliced shittake mushrooms
2 cups veloute sauce*
1/2 cup Madeira wine
2 tbsp chopped parsley



Recipe



Heat oven to 350 degrees.

Dredge the chicken in flour and saute in skillet with oil until golden brown on both sides.

Place the prosciutto and asparagus on top of the chicken and cover with mozzarella. Place in oven to warm and melt the cheese.

Meanwhile, saute shallots and mushrooms in melted butter until tender. Warm veloute sauce and add wine.

To serve, remove chicken from oven and place on plate. Surround with shallots and mushrooms. Cover with veloute sauce and sprinkle with parsley.

*To make veloute sauce, melt 2 tbsp butter in a saucepan and stir in 2 tbsp of flour. Cook, stirring for several minutes to cook flour (do not brown). Whisk in 1 cup chicken stock and stir until thickened.