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Chicken Breasts alla Margherita

Source of Recipe


From "The Junior League of Palo Alto's Private Collection"






List of Ingredients



• 3 whole, boneless, skinless chicken breasts
  
• 1/4 cup flour
  
• 1 tsp salt
  
• 1/8 tsp freshly ground black pepper
  
• 1 Tbsp butter
  
• 1 Tbsp vegetable oil
  
• 1/2 cup white wine
  
• 1/2 cup chicken broth
  
• 1 Tbsp brandy, optional
  
• 2 ounces prosciutto ham, thinly sliced
  
• 4 ounces Italian fontina cheese, thinly sliced
  






Instructions



1. Cut each whole breast in half lengthwise. Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
   
   
2. Heat 1-1/2 teaspoons each butter and oil over medium heat in large frying pan. When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned. Transfer to a shallow 2-quart glass baking dish. Repeat with remaining butter, oil and chicken. Remove from pan. Pour wine, broth and brandy into hot pan. Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
   
   
3. Top each piece of chicken with slices of prosciutto and fontina. Pour the wine sauce over the top. Bake, uncovered, in a preheated 350º F oven for 15 minutes, or until chicken is cooked through and the cheese has melted.
   
   Makes 6 servings.