Fontina and Mozzarella Chicken That Tastes Like Italy

Por Chef Billy Parisi · 45 min

Ingredientes

Modo de preparo

1. Put each chicken breast between sheets of plastic wrap or in a plastic bag and pound gently with a mallet to about ¼ to ½ inch thick. Season both sides with salt and pepper.
2. Mix the flour with 1 teaspoon salt and ½ teaspoon pepper in a shallow bowl.
3. Coat each chicken breast fully in the flour, shake off the excess, and set on a parchment-lined sheet pan.
4. Heat the olive oil in a large stainless steel pan over medium heat for 60 to 90 seconds.
5. Sear the chicken 2 minutes per side until lightly browned. Set aside.
6. In the same pan, fry the prosciutto 20 to 30 seconds per side, until crisp. Set aside.
7. Melt 1 tablespoon butter in the pan, then sauté the shallot and garlic with a little salt for 2 to 3 minutes, until the edges begin to brown.
8. Deglaze with the wine and reduce until only 1 to 2 tablespoons remain. Add the chicken stock and simmer over medium-high heat until the liquid is reduced by half.
9. Stir in the lemon juice, 2 tablespoons butter, salt and pepper to finish the sauce.
10. Return the seared chicken to the pan, top with the crisp prosciutto and the cheese, cover, and cook over low heat for 3 to 4 minutes, until the cheese has fully melted and the chicken is cooked through.
11. Optional garnish: heat the cooking oil in a small pot over medium heat to 350°F, fry the sage 30 to 45 seconds until crisp, then drain on paper towels.

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