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State Fair Chicken and Mushrooms on Rice
Here browned chicken is baked atop an herbed rice mixture with prosciutto, mozzarella, and a mushroom sauce.
Ingredients
- 1 stick butter
- 1 T parsley
- 1 t. tarragon
- 1/2 t. salt
- Pepper
- 1 1/2 lbs. sliced mushrooms
- 1/2 cup dry white wine
- 1 1/2 cup chicken stock
- 1 cup uncooked rice
- 2 eggs
- 1/4 cup milk
- 1/4 cup parsley
- 6 slices Prosciutto
- 6 slices Mozzarella cheese
- Olive oil
- 6 chicken breasts, boned
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Method
Melt butter and add parsley, tarragon, salt and pepper. Cook for 5 min. and add mushrooms, cooking for 10 min. Add wine and cook over high heat until reduced to glaze. Add stock and simmer for 15 min. Cook rice according to directions. Combine rice, butter mixture, eggs, milk and parsley, mixing well. Spread in well-buttered square baking dish. Bake at 350 for 10 min. Remove from oven. Divide square mentally into six rectangles. Place on each a piece of prosciutto topped with slice of Mozzarella. Heat olive oil in large skillet. Pound chicken until flat and trim into squares. Dust chicken with flour seasoned with paprika and garlic powder. Brown in oil. Transfer chicken to mushroom sauce and simmer for 10 min. Place each breast on top of Mozzarella square and cover with mushroom sauce. Bake in oven 10 min. more until cheese is melted. Cut into 6 serving portions.
Notes:
Number of Servings: 6
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