Chicken With Prosciutto & Cheese
- 4 Boneless skinless chicken
- breasts
- 4 very thin slices of
- prosciutto
- 4 thin slices of gouda or
- fontina cheese
- 2 T flour
- 2 T Olive oil
- 1 cup chicken stock
- 1/4 cup white wine
- 2 T chopped Italian parsley
- Pound chicken slightly to flaten
- Dust with flour. Saute in hot olive oil to brown. Remove to a platter and top each breast with one slice of prosciutto. Overlapping if necessary. Keep warm. Add the wine and the broth to the saute pan and simmer for a few minutes. Return the chicken and any juices to the pan. Top each piece with a slice of cheese and cover the pan to melt. Remove each chicken breast to a serving plate. Boil sauce if necessary to reduce to a sauce consistancy. Top each chicken with a little sauce and chopped parsley.
chicken, breasts, thin slices, fontina cheese, t, t, chicken stock, white wine, t
Taken from www.epicurious.com/recipes/member/views/chicken-with-prosciutto-cheese-1208255 (may not work)