Chicken Alla Valdostana
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
chicken breasts
|
*
|
| ⅔ | cup |
chicken broth
|
|
| 1 | x |
all-purpose flour
|
*
|
| 4 | slices |
prosciutto
|
*
|
| ¼ | cup |
olive oil
|
|
| 4 | slices |
fontina cheese
|
|
| ¼ | cup |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
chicken breasts
|
*
|
| 158 | ml |
chicken broth
|
|
| 1 | x |
all-purpose flour
|
*
|
| 4 | slices |
prosciutto
|
*
|
| 59 | ml |
olive oil
|
|
| 4 | slices |
fontina cheese
|
|
| 59 | ml |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Flatten chicken breasts, cut in half, and dust lightly with flour.
Sauté in a skillet with oil over moderately high heat for 1 minute on each side until golden brown.
Transfer to a plate, discard oil in skillet.
Add butter and broth into the skillet and heat mixture over moderate heat.
Return chicken to skillet, top each piece with prosciutto and cheese and cook the mixture, covered, until the cheese is melted and bubbly.
Transfer the chicken to a heated platter, reduce sauce over moderately high heat until it is thickened and season with salt and pepper.
Pour the sauce over the chicken.
