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    Chicken Breasts Alla Margherita

    Source of Recipe

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    List of Ingredients

    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 white wine
    1/2 cup chicken broth
    1 tablespoon brandy (optional)
    2 ounces prosciutto ham, thinly sliced
    4 ounces italian Fontina cheese, thinly sliced

    Recipe

    Cut each whole breast in half lengthwise.
    Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
    Heat 1½ teaspoons each butter and oil over medium heat in a 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.
    Top each piece of chicken with slices of prosciutto and fontina.
    Pour the wine sauce over the top.
    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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