Yield: 8 Servings
|¼ pounds||Thinly sliced prosciutto|
|1 pounds||Chicken breast,1/2\" pieces|
|1 \N||Large onion,10 oz.,chopped|
|1 cup||Chicken broth,reg strength|
|1 \N||Large egg white|
|¼ cup||Grated parmesan cheese|
|2 tablespoons||All-purpose flour|
|2 tablespoons||Chicken broth,reg strength|
|¼ teaspoon||Ground nutmeg|
|\N \N||Salt to taste|
|\N \N||Pepper to taste|
1. Mince prosciutto. Bone and skin chicken breast; cut meat into ½" pieces.
2. In 1 10-12" frying pan over high heat, combine onion and 1 cup chicken broth. Boil, uncovered, until liquid evaporates and onion starts to brown, about 12 minutes; stir often. To deglaze, add ⅓ cup water and stir to release browned bits. Boil until browning begins again; deglaze with ⅓ cup water and boil dry. Add chicken and prosciutto; stir until chicken is no longer pink in center (cut to test), about 3 minutes.
3. Coarsely grind in a food processor or mince. Mix with egg white, parmesan cheese, all-purpose flour, 2 tablespoons chicken broth, nutmeg, and salt and pepper to taste. If made ahead, cover and chill up to a day.