Remove skin and slice 2-3 fillets from each side of a breast if using whole or cut boneless in half. Combing the flour, salt, and pepper, and lightly dredge the fillets. Heat the butter in a heavy skillet. Cook the fillets slowly over medium-low het for 2-3minutes. Do not overcook. Remove them to a shallow, 2qt, glass baking dish. On each piece of chicken arrange a thin slice of Prosciutto and top with a thin slice of Fontina cheese.
Into the brown juices of the pan, stir the wine, chicken broth, and brandy. Simmer until the liquid is reduced and slightly thickened, about 5 min. Pour into the baking dish with the breasts. At this point, it may be refrigerated until 15-20 minutes before serving.
Bake, uncovered, for 15min or until hot and bubbly. delicious served with Rissotto Alla Milanese and a fresh green vegetable such as spinach accented with grating of nutmeg.
This recipe has been added to the following public cookbooks:
Tonya's Easy and Elegant Cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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