| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Sent |
12 |
Servings |
INGREDIENTS
| 12 |
|
Boneless skinless chicken breast halves |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
All-purpose flour |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Butter |
| 5 |
|
Cloves garlic; chopped |
| 1/4 |
lb |
Piece prosciutto; chopped |
| 1/3 |
c |
Dry white wine |
| 1 |
tb |
Chopped fresh rosemary or 1 tsp dried |
| 12 |
|
Plum tomatoes; diced |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
Season both sides of chicken breasts with salt and pepper. Place flour on
sheet of waxed paper. Dip chicken in flour to coat both sides; shake off
any excess flour and place chicken on another piece of waxed paper.
Heat oven to 375°. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick
skillet over medium-high heat.
Add 6 chicken breasts to skillet; saute until lightly browned, about 3
minutes per side. Place chicken in 15 1/2 x 10 1/2 x 1-inch baking pan in
single layer. Repeat with remaining oil, butter and chicken.
Bake chicken in 375° oven for 20 minutes or until no longer pink in center.
Meanwhile, add garlic and prosciutto to skillet; cook over medium heat,
stirring constantly, for 3 minutes. Add wine and rosemary; cook, stirring
up any browned bits from bottom of skillet, for 2 minutes.
Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.
Place chicken on serving platter; pour sauce over top. Serve immediately.
Recipe by: Family Circle - 12/16/97
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Mar 05, 1998
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