Chicken Breasts Alla Margherita

Total Time
Prep 15 mins
Cook 30 mins

Another quick , easy and tasty chicken recipe

Ingredients Nutrition


  1. Cut each whole breast in half lengthwise.
  2. Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
  3. Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
  4. When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
  5. Transfer to a shallow, 2-quart glass baking dish.
  6. Repeat with remaining butter, oil and chicken.
  7. Remove from pan.
  8. Pour wine, broth and brandy into hot pan.
  9. Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
  10. Top each piece of chicken with slices of prosciutto and fontina.
  11. Pour the wine sauce over the top.
  12. Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.


Most Helpful

MMMM...I will double the sauce next time; it seemed to have absorbed into the chicken, vanished from the dish. I used some deli ham for the prosciutto to cut the sodium. Made for Pets' Cook-a-Thon in Cooking Photos.

Caroline Cooks May 26, 2010

This was absolutely worth using up the last drop of my brandy for! I served it with your Fontina and Roasted Yellow Pepper Salad #66982. So good and so very beautiful on the plate together. My parents asked me if I was subscribing to Gourmet magazine... too funny. Only those of us who have made Mean Chef's recipes know he's better than a magazine. Another winning taste from his kitchen!

MythThyng April 20, 2005

This IS quick, easy and tasty. I halved it as far as the chicken is concerned but did the full amount of sauce and am glad I did because the sauce is very tasty. I may double the sauce next time. I served this with spinach tortellini and a green salad. The sauce was great on the pasta. Thanks Mean Chef :)

Hey Jude November 23, 2004

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