Directions
- 1Lightly flour the chicken fillets.
- 2Heat olive oil and butter in a pan, sear the chicken on both sides for 1-2 minutes. Season with salt and pepper.
- 3Deglaze with white wine, let it evaporate, then add the broth.
- 4Top each fillet with prosciutto and fontina, cover, and simmer until the cheese melts.
- 5Finish with chopped parsley and serve warm.
Ingredients
- 1 lb chicken breast fillets
- 0.25 lb thin sliced prosciutto cotto
- 0.33 lb shredded Fontina D’Aosta cheese
- 0.5 cup white wine
- 1 cup chicken or vegetable broth
- 0 flour
- 0 olive oil
- 0 salt
- 0 pepper
- 0 chopped parsley
- 1 knob butter
Equipment
graterfrying panspoontongs
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