Ingredients
2 (8-ounce) boneless skinless chicken breasts
1/2 cup all-purpose flour
1 tablespoon butter
Salt and pepper, to taste
2 slices Parma prosciutto
2 slices fontina cheese
1/2 cup dry vermouth
1/2 cup tomato sauce
3 tablespoons heavy cream
Directions
Coat chicken breast in flour, then sauté chicken in butter
for about 4 minutes on each side. Add salt and pepper to taste. Cover
chicken with prosciutto and cheese. Pour vermouth over chicken and
reduce until vermouth evaporates. Add tomato sauce and bring to boil.
Add heavy cream until the 2 blend together. Serve with Fresh Fettuccini.
