- 4
Ingredients
- 4 (6- to 8-ounce) boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 cup dry white wine
- 4 thin slices prosciutto (about 2 ounces total)
- 4 thin slices fontina cheese (about 2 to 3 ounces total)
Preparation
Step 1
Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
Combine flour with some salt and freshly ground black pepper in a wide, shallow dish. Coat each breast by dredging it in the flour mixture then shaking off excess flour.
Melt butter in a large 12-inch frying pan over medium heat. When it foams, add chicken breasts and sauté until golden brown, about 4 minutes per side.
Add wine and deglaze the pan by scraping the bottom with a spatula to incorporate the browned bits into the sauce.
Reduce the heat to low, place 1 slice each of prosciutto and fontina cheese over each chicken breast. Cook, basting chicken breasts a few times by spooning sauce over them to help melt the cheese, until sauce is slightly thickened, about 3 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Top with freshly ground black pepper, and serve.