Directions
- 1Shred some Fontina cheese.
- 2Flour chicken breast fillets.
- 3Heat up a generous amount of olive oil and a knob of butter in a skillet.
- 4Sear the chicken for about a minute on each side.
- 5Season with salt and pepper.
- 6Deglaze with some white wine.
- 7Add in the broth and top the chicken with prosciutto cotto, Fontina cheese and fresh parsley.
- 8Cover and cook it on low until all the cheese is melted.
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
box graterlarge skillettongs
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