Ingredients
- 2 (8-ounce) boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tablespoon butter
- Salt and pepper, to taste
- 2 slices prosciutto ham
- 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 saute 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 over rice pilaf or your favorite pasta.
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By CookingGirl49
Hackettstown, NJ
on August 24, 2010
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This is unbelievably delicious and fast! I made this back in 2006 and wrote on the receipe, AWESOME!!! So I knew it was keeper, just haven't made it again until last night, who knows why! I can't wait to make it again! I'm from NJ and been to the Logan Inn, love it there. However, this receipe isn't on the menu online, so it must of been a special..
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