Ingredients for Chicken Breasts Alla Margherita
- Boneless Skinless Chicken Breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- Fresh Ground Black Pepper
- 2 tablespoons butter
- Vegetable Oil
- White Wine
- Chicken Broth
- 1 tablespoon brandy (optional)
- Prosciutto Ham
- Fontina Cheese
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How to Make Chicken Breasts Alla Margherita
- Cut each chicken breast in half lengthwise, creating 8 thinner cutlets.
- In a shallow dish, combine flour, salt, and pepper.
- Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add half of the chicken cutlets to the skillet and sauté for 2-3 minutes per side, or until lightly browned and cooked through.
- Transfer the cooked chicken to a shallow, 2-quart baking dish.
- Repeat steps 4 and 5 with the remaining butter, oil, and chicken cutlets.
- Remove the skillet from the heat.
- Pour the white wine, chicken broth, and brandy (if using) into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce heat and simmer for 5 minutes, or until the sauce has slightly thickened.
- Top each chicken cutlet with a slice of prosciutto and a few slices of fontina cheese.
- Pour the wine sauce evenly over the chicken and cheese.
- Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
2g
Fat
29g
Carbs
1g
