Chicken Breasts Alla Margherita

Chicken Breasts Alla Margherita created by Caroline Cooks

Another quick , easy and tasty chicken recipe

Ready In:
45mins
Serves:
Units:

ingredients

directions

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

@PetsRus
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@PetsRus
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"Another quick , easy and tasty chicken recipe"
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  1. buyorno
    This recipe is excellent, but was lifted directly from a cookbook published by the Jr. League of Palo Alto. The originator should be credited.
    Reply
  2. K9 Owned
    Tastes great, look wonderful and was a breeze to put together. What more could you want from a recipe? This one will be made many times more.<br/>Made in memory of Annaleis.
    Reply
  3. Caroline Cooks
    Chicken Breasts Alla Margherita Created by Caroline Cooks
    Reply
  4. Caroline Cooks
    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.
    Reply
  5. iris5555
    This was a very good dish. I halved the recipe and I wish I had doubled the sauce as that was so good. I might use a little less salt next time as the salt in the broth and prosciutto made the whole dish salty enough.
    Reply
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