Chicken Breasts Alla Margherita

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

Directions

1. 1

   Cut each whole breast in half lengthwise.

2. 2

   Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.

3. 3

   Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.

4. 4

   When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.

5. 5

   Transfer to a shallow, 2-quart glass baking dish.

6. 6

   Repeat with remaining butter, oil and chicken.

7. 7

   Remove from pan.

8. 8

   Pour wine, broth and brandy into hot pan.

9. 9

   Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.

10. 10

    Top each piece of chicken with slices of prosciutto and fontina.

11. 11

    Pour the wine sauce over the top.

12. 12

    Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.