Chicken Breast Valdostana

6 boneless skinless chicken breasts
6 thin slices proscuitto
Flour
4 tablespoons butter
2 tablespoons butter
2 tablespoons olive oil
1/3 cup dry white wine
½ cup chicken stock
½ cup seeded crushed canned plum tomatoes
Salt and pepper to taste
6 oz. Fontina cheese, sliced thin
2 tablespoons tomato sauce (or above)
2 tablespoons grated Parmigiano Reggiano

Preheat oven to 375F. Trim any excess fat, skin and cartilage from the chicken pieces. Place a piece of proscuitto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the proscuitto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour. Heat 2 tablespoons of the butter and the olive oil in a 12-14” skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, proscuitto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the proscuitto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary, with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn’t burn or stick in places. Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling and the cheese is lightly browned around the edges, about 10 minutes. Very carefully remove the pan to the stovetop and let stand a minute or two before serving. Serve over mashed potatoes, braised lentils, polenta or pasta. Makes 6 servings.

Credit: Epicurious.com