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Chicken Margherita




Source of Recipe


Jr League of Palo Alto Cookbook


List of Ingredients




3 whole boneless, skinless chicken breasts
- ¼ cup flour
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- ½ cup white wine
- ½ 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. Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.

2. 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.

3. Pour wine, broth and brandy into hot pan. Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.

4. 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.