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Categories:
chicken breasts all-purpose kosher salt freshly ground black pepper unsalted butter white wine Fontina cheese
Viewed: 50 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- Repeat with the remaining breasts.
- Place the flour in a wide, shallow dish, season generously with salt and pepper, and whisk to combine.
- Dredge each breast in the flour mixture and shake off any excess.
- Melt the butter in a large frying pan over medium heat.
- When it foams, add the chicken breasts and saute until golden brown, about 4 minutes per side.
- Remove to a plate and set aside.
- Add the wine and scrape the bottom of the pan with a wooden spoon to incorporate any browned bits into the sauce.
- Return the chicken to the pan and reduce the heat to low.
- Divide the prosciutto among the chicken breasts, then divide the cheese.
- Cook, spooning sauce over the chicken to help melt the cheese, until the sauce has slightly thickened, about 3 minutes.
- (Add a few tablespoons of water if the sauce gets too thick.)
- Season with pepper and serve.
