Chicken with Prosciutto and Fontina Cheese

Chicken with Prosciutto and Fontina Cheese
~ Adapted from a recipe by Aida Mollenkamp


Makes: 4 servings


Ingredients:
• 4 (6- to 8-ounce) boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt to taste (I use none!)
• Freshly ground black pepper (I use a lot)
• 4 tablespoons unsalted butter
• 1 tsp of cooking oil
• 1/4 cup dry white wine (make sure it is Italian!)
• 4 pieces thinly sliced prosciutto (available at the shop naturally!)
• 200 grams thinly sliced Fontina cheese (The Cheese Man slicer available at the shop is perfect for this task!)


Preparation and cooking:
• Place each chicken breast between 2 sheets of waxed paper or parchment paper and use a meat mallet or a small frying pan to gently pound it to an even thickness, about 1/2 inch.


• Place the flour in a wide, shallow dish, season generously with salt and pepper, and whisk to combine.


• Dredge each breast in the flour mixture and shake off any excess.


• Melt the butter with the oil in a large frying pan over medium heat until it foams


• Add the chicken breasts and sauté until golden brown, about 4 minutes per side.


• Remove to a plate and set aside.


• Add the wine to frying pan and scrape the bottom of the pan with a wooden spoon to incorporate any browned bits into the sauce.


• Return the chicken to the pan and reduce the heat to low.


• Divide the prosciutto and cheese among the chicken breasts.


• Continue to cook for about 3 min., spooning sauce over the chicken to help melt the cheese


• Once the sauce has thickened season with pepper and serve.


Pairing:
Try a nice Italian white with this, like a Pinot Grigio.