Prosciutto & Fontina Chicken with Mushroom Sauce

Ingredients: 

For the Lemon Mushroom Sauce:

Olive oil (about 2-3 Tablespoons)
1 small onion, finely diced
10 ounces mushrooms, wiped clean and sliced
3 cloves garlic, grated
3 tablespoons salted butter
1 lemon, juiced
1/3 cup chicken broth
Dash of teaspoon salt
Black pepper to taste
10 basil leaves, chopped

For the Chicken:
1 1/2 pounds boneless skinless chicken breasts (I use thin sliced 3 oz. breasts)
Dried oregano
Cracked black pepper

Salt
Slices of Prosciutto (1 per chicken breast)

Fontina cheese (1 ounce per chicken breast)

1.  Make the chicken and grill

2.  While chicken is grilling/baking prepare the mushroom sauce.

For the Chicken:
Season each breast lightly with salt, pepper, and oregano (I only salt one side- VERY LIGHTLY). Grill over medium high heat until cooking through.

Place cooked chicken breasts on a cookie sheet and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the mushroom sauce evenly over top of them. 

For the Mushroom Sauce:
In a large non-stick skillet, heat  olive oil over medium high heat. Add the onions and saute for 2-3 minutes until they  soften.  Add the mushrooms and continue to cook until mushrooms have softened and begin to golden.  Add the garlic and saute for another minute.

Add butter and lemon juice and stir well. Lastly, add chicken broth salt and pepper and basil. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use.