Chicken Satimbocca

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.