Chicken Chiantiagna
2 Tabl. Butter
1 Lb. Boneless chicken Breast
All purpose flour for dusting
1/4 cup Olive oil
2 Cloves Garlic, minced
16 Mushrooms, sliced
4 Oz. Prosciutto ham, diced
2 Cups Chianti
2 Cups Marinara Sauce
Melt butter in a large skillet over medium high heat. Cut chicken into medallions, dust with flour and saute on each side for 2 minutes.
In a separate pan, add olive oil and heat. Add mushrooms, prosciutto and garlic and saute. Reduce pan with Chianti. Add Marinara and chicken medallions and cook 8-10 minutes on medium heat. Serve.
