Chicken With Prosciutto

This recipe is one we devised for dinner one evening after checking to see what we had in the refrigerator. It has since been added to the list of dishes we prepare frequently.

Ingredients:

2 lbs. boneless chicken breasts
3 oz. prosciutto, cut into julienne
1/2 cup flour
Freshly ground pepper
2 TBS Butter and 2 TBS olive oil
1 cup dry vermouth or dry white wine
1/2 cup grated Asiago or Parmesan cheese

Cut chicken breasts into pieces approximately 2 x 3 inches. Refrigerate until ready to cook. In a large broiler-proof skillet, saute prosciutto over medium-high heat until crisp and golden brown. Remove from skillet and set aside.

Add butter and olive oil to skillet. Place flour mixed with ground pepper on waxed paper. Dredge chicken pieces in flour until thoroughly coated. Pre-heat broiler. Heat butter and oil mixture over medium-high heat until bubbling. Add chicken, several pieces at a time and brown on all sides (about 3 minutes). Remove each batch of chicken to a platter and keep warm. When all chicken is browned, add dry vermouth to skillet and bring to a boil. Return chicken to pan, lower heat and cook for 5 minutes or until chicken is cooked through and the liquid is reduced to a glaze on the pan bottom.

Top chicken with prosciutto and grated cheese. Broil until golden brown and serve immediately. 4 generous servings.