Pollo alla Valdostana (Chicken with Prosciutto and Fontina Cheese) Recipe

• 4 (6- to 8-ounce) boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 4 tablespoons unsalted butter (1/2 stick)
• 1/4 cup dry white wine
• 2 ounces thinly sliced prosciutto
• 2 to 3 ounces thinly sliced fontina cheese

1. Place 1 chicken breast between 2 sheets of plastic wrap or parchment paper and use a meat mallet or a frying pan to gently pound it to an even thickness, about 1/2 inch.
2. Repeat with the remaining breasts.
3. Place the flour in a wide, shallow dish, season generously with salt and pepper, and whisk to combine.
4. Dredge each breast in the flour mixture and shake off any excess.
5. Melt the butter in a large frying pan over medium heat.
6. When it foams, add the chicken breasts and saute until golden brown, about 4 minutes per side.
7. Remove to a plate and set aside.
8. Add the wine and scrape the bottom of the pan with a wooden spoon to incorporate any browned bits into the sauce.
9. Return the chicken to the pan and reduce the heat to low.
10. Divide the prosciutto among the chicken breasts, then divide the cheese.
11. Cook, spooning sauce over the chicken to help melt the cheese, until the sauce has slightly thickened, about 3 minutes.
12. (Add a few tablespoons of water if the sauce gets too thick.)
13. Season with pepper and serve.

chicken breasts, allpurpose, kosher salt, freshly ground black pepper, unsalted butter, white wine, fontina cheese

Taken from www.chowhound.com/recipes/pollo-alla-valdostana-chicken-with-proscuitto-and-fontina-cheese-10753 (may not work)