Yield: 12 Servings
|12 \N||Boneless skinless chicken breast halves|
|¼ cup||All-purpose flour|
|2 tablespoons||Vegetable oil|
|5 \N||Cloves garlic; chopped|
|¼ pounds||Piece prosciutto; chopped|
|⅓ cup||Dry white wine|
|1 tablespoon||Chopped fresh rosemary or 1 tsp dried|
|12 \N||Plum tomatoes; diced|
|½ cup||Chicken broth|
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 15½ x 10 ½ 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@...> on Mar 05, 1998