FEEDS: 2

WHAT YOU'LL NEED:

• 2 Boneless skinless chicken breasts
• 1/4 cup flour
• 4 T. olive oil
• 2 slices prosciutto
• 2 slices Swiss cheese
• 1 C. chicken stock or broth
• 1/2 C. red wine
• 1 T. tomato paste

LET'S COOK

Flatten the chicken, between 2 sheets of waxed paper, until they are about a 1/2”thick. Heat the olive oil in a saute pan of appropriate size over a medium high burner.

Dredge both sides of the chicken in the flour, then slide into the hot oil and sauté a couple of minutes on each side until lightly golden brown and almost cooked through. Remove it to an oven proof pan or dish.

Leave the sauté pan on the medium high burner and sprinkle the inside of the pan with about a tablespoon or so of the leftover flour you dredged the chicken in. Stir the flour into the cooking oils in the pan using a wooden spoon creating a roux, scraping up the bits from the bottom of the pan. Add and whip in the cup of chicken stock or broth. Then whip in the red wine and tomato paste. Allow the sauce to simmer for a couple of minutes to reduce and for the flavors to combine well.

Meanwhile, top each cooked chicken breast with a slice of the prosciutto and top that with a slice of the Swiss cheese. Next, spoon the red wine sauce around the chicken breasts. Pop into a 400 degree preheated oven, uncovered and bake for 10 minutes. Remove from the oven, plate it up and serve.

MORE IDEAS:

This dish is great served with mashed potatoes and a quick saute of mixed vegetables. Use any type of red wine you have in house. Chianti is a nice choice and perfect at the table with dinner.

Tomato paste is now available in a toothpaste like tube. Having one on hand in your refrigerator makes perfect sense when you just need a small amount in a recipe like this.

This food formula is perfect for entertaining since it can be done in advance, refrigerated and then simply finished off in the oven when guests arrive.