Chicken Breasts Alla Margherita - cooking recipe

Ingredients

3 whole boneless skinless chicken breasts
1/4 cup flour
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon brandy (optional)
2 ounces prosciutto ham, thinly sliced
4 ounces italian Fontina cheese, thinly sliced

Preparation

Cut each whole breast in half lengthwise.
Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
Heat 11/2 teaspoons each butter and oil over medium heat in a large frying pan.
When hot, place half of chicken in pan and saute 2 to 3 minutes, or until lightly browned.
Transfer to a shallow, 2-quart glass baking dish.
Repeat with remaining butter, oil and chicken.
Remove from pan.
Pour wine, broth and brandy into hot pan.
Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
Top each piece of chicken with slices of prosciutto and fontina.
Pour the wine sauce over the top.
Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.