Chicken Rosa Maria
User Reviews
5
Chicken Rosa Maria
Description
This recipe for Chicken Rosa Maria starts by pan-searing chicken breasts seasoned with salt and pepper for a golden exterior and juicy interior. The chicken is then complemented by a sauté of onions, garlic, and mushrooms cooked in butter for a soft, flavorful base. Adding bite-sized prosciutto pieces to the pan creates crisp, salty morsels that add texture. After returning the chicken to the pan, fresh lemon juice brightens the dish and fontina cheese slices melt over the top for creamy richness. Fresh basil scattered at the end contributes a refreshing herbal aroma.
The combination of tender chicken with sautéed vegetables and crispy prosciutto delivers contrasting textures and layered flavors. This dish pairs well with simple sides like steamed vegetables, rice, or crusty bread to soak up the flavorful pan juices.
Ingredients
- 2 Tablespoons olive oil
- 4 chicken breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 Tablespoons butter
- 1/2 onion diced
- 4 garlic minced, cloves
- 1 - 8 ounce mushrooms sliced, packaged
- 3 Ounces prosciutto cut into bite size pieces
- 1-2 lemon approximately 1/2 cup lemon juice, plural
- 4 fontina cheese slices
- basil fresh
Instructions
- Heat olive oil in large skillet over medium high heat. Add chicken breasts and cook for 5 minutes per side, 10 minutes total. Sprinkle with salt and pepper. Remove from pan, cover, and set aside.
- Melt butter in pan and add onion and reduce heat to medium. Cook onions for 4 minutes. Add minced garlic and mushrooms. Cook for 2 minutes.
- Add prosciutto and cook until crispy.
- Put chicken breasts back into pan. Stir to coat with onions, mushrooms, and crispy prosciutto.
- Sprinkle freshly squeezed lemon juice all over chicken.
- Top with fontina cheese. Let melt on top of chicken.
- Sprinkle with fresh basil ribbons.
User Reviews
Overall Rating
5
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