1/4 lb Thinly sliced prosciutto
1 lb Chicken breast,1/2" pieces
1    Large onion,10 oz.,chopped
1 c  Chicken broth,reg strength
1/3 c  Water
1    Large egg white
1/4 c  Grated parmesan cheese
2 tb All-purpose flour
2 tb Chicken broth,reg strength
1/4 ts Ground nutmeg
Salt to taste
Pepper to taste

1. Mince prosciutto. Bone and skin chicken breast; cut meat into 1/2″
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 1/3 cup water and stir to
release browned bits. Boil until browning begins again; deglaze with 1/3
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.