Ingredients
4 Boneless skinless chicken
breasts
4 very thin slices of
prosciutto
4 thin slices of gouda or
fontina cheese
2 T flour
2 T Olive oil
1 cup chicken stock
1/4 cup white wine
2 T chopped Italian parsley
Preparation
Pound chicken slightly to flaten Dust with flour. Saute in hot olive oil to brown. Remove to a platter and top each breast with one slice of prosciutto. Overlapping if necessary. Keep warm. Add the wine and the broth to the saute pan and simmer for a few minutes. Return the chicken and any juices to the pan. Top each piece with a slice of cheese and cover the pan to melt. Remove each chicken breast to a serving plate. Boil sauce if necessary to reduce to a sauce consistancy. Top each chicken with a little sauce and chopped parsley.
