Chicken Valdostana for Two

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•   2 (8-ounce) boneless skinless chicken breasts
•   1/2 cup all-purpose flour
•   1 tablespoon butter
•   Salt and pepper, to taste
•   2 slices prosciutto ham
•   2 slices fontina cheese
•   1/2 cup dry vermouth
•   1/4 cup heavy cream
•   !/4 cup tomato sauce

Coat chicken breast in flour, then saute chicken in butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add heavy cream until the 2 blend together. Serve over favorite pasta.