Ingredients
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3 whole boneless skinless chicken breasts
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1/4 cup flour
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1 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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1 tablespoon butter
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1 tablespoon vegetable oil
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1/2 cup white wine
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1/2 cup chicken broth
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1 tablespoon brandy
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2 ounces prosciutto ham, thinly sliced
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4 ounces italian Fontina cheese, thinly sliced
Instructions
- 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.