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Heat butter in large skillet over medium heat. Add garlic and saute 1 minute, add mushrooms and rosemary. Cover, reduce heat and simmer until tender, about 10 minutes. Reduce heat to low. Stir in cream and pepper. Cook until slightly thickened, stirring constantly. Stir in chicken meat. Remove from

I love prosciutto, portabella mushroom and cheese together so I came up with this easy dish that would impress your guests. Skinless, boneless chicken breasts are stuffed with prosciutto and provolone cheese and browned and then baked in a delicious portabella mushroom sauce flavored with white wine
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Chicken and Portabella Mushroom Rec...