Serves 2:
Dip two chicken breasts in flour, then brown both sides in butter for a few minutes each.
Place the chicken in a glass baking pan, then arrange a slice of prosciutto on each one and top it with a slice of Monterey jack cheese. I used Muenster, and it was good too.
In the same pan that was used to brown the chicken, add some more butter, 1/2 of a chopped onion, and 3 minced cloves of garlic.
When the onion is translucent, add 1/2 c dry white wine, 1 c chicken broth, 1 tsp thyme. Boil until the liquid is almost gone (10 minutes). Stir in 1 tbsp flour, 1/2c cream (or milk) and sherry (if desired). Add salt and pepper to taste. When the sauce is done, pour it over the chicken, and bake for 30 minutes at 375*F.
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