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Ingredients:
2 large boneless chicken breasts
1 c tomato sauce
3/4 c shredded mozzarella
2 oz proscuitto, chopped
1 c sliced mushrooms, optional
1 T chopped fresh basil
2 T olive oil
1/4 c flour
1/2 to 1 cup white wine
salt and pepper to taste
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Directions:
Rinse chicken and pat dry. For more tender pieces, pound breasts
to about 1/4 inch thickness. Heat olive oil in sauté
pan and season breasts with salt and pepper. Dust breasts in
flour and lightly brown chicken for 3-4 minutes on each side.
Remove from pan, set aside. Add wine to hot pan to deglaze.
Add proscuitto, mushrooms and basil, sauté for 2 minutes.
Top chicken with tomato sauce, proscuitto, mushrooms and grated
mozzarella cheese. Place under broiler to melt cheese, serve
with your favorite pasta and sauce. |
