Chicken Breasts Alla Margherita
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 3 whole boneless skinless chicken breasts
- 1/4 cup flour
- 1 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1/2 cup wine
- 1/2 cup chicken broth
- 1 tablespoon brandy (optional)
- 2 ounces prosciutto ham, thinly sliced
- 4 ounces italian fontina cheese, thinly sliced
Recipe
- 1 cut each whole breast in half lengthwise.
- 2 combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
- 3 heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
- 4 when hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
- 5 transfer to a shallow, 2-quart glass baking dish.
- 6 repeat with remaining butter, oil and chicken.
- 7 remove from pan.
- 8 pour wine, broth and brandy into hot pan.
- 9 bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
- 10 top each piece of chicken with slices of prosciutto and fontina.
- 11 pour the wine sauce over the top.
- 12 bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.
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