A crispy, cheesy Italian delight featuring pan-seared chicken topped with prosciutto, melted fontina cheese, and a white wine sauce.
Author:Touria Elkoudssi
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Pan-Searing & Broiling
Cuisine:Italian
Ingredients
UnitsScale
2 boneless, skinless chicken breasts
4 slices prosciutto
4 slices fontina or mozzarella cheese
1/2cup all-purpose flour (for dredging)
1/2cup dry white wine
1/2cup chicken broth
2 tbsp butter
2 tbsp olive oil
Salt and pepper, to taste
Instructions
Prepare the Chicken – Pound the chicken breasts to an even thickness. Season with salt and pepper, then dredge in flour, shaking off the excess.
Pan-Sear the Chicken – Heat butter and olive oil in a pan over medium heat. Cook the chicken for about 3-4 minutes per side until golden brown. Set aside.
Make the Sauce – In the same pan, pour in the white wine and let it reduce slightly. Add the chicken broth and simmer for a few minutes.
Assemble and Bake – Place the chicken on a baking sheet, top each piece with prosciutto and fontina cheese. Broil for 2-3 minutes until the cheese melts.
Serve and Enjoy – Drizzle the white wine sauce over the chicken and serve hot.
Notes
For extra creaminess, add a splash of heavy cream to the sauce.