Name: Chicken Breast Valdostana with Braised Lentils
Yield: Makes 6 servings
Ingredients: Braised Lentils with Spinach; 6 medium (about 7-ounce) boneless, skinless chicken breast halves; 6 thin slices imported Italian prosciutto (*see note below); All-purpose flour; 4 tablespoons unsalted butter; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1/3 cup dry white wine, such as Pinot Grigio; 1/2 cup chicken stock or canned reduced sodium chicken broth; 1/2 cup seeded and crushed canned Italian tomatoes (preferably San Marzano); Salt; Freshly ground black pepper; 6 ounces Italian Fontina cheese, sliced thin; 2 tablespoons tomato sauce or additional seeded and crushed tomatoes; 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Petto di Pollo alla Valdostana con Lenticchie Brasate

I sometimes suggest some side dishes to go along with main courses and let you make up your mind which you prefer to serve. I love this combination so much, though, that I'm including the side dish as part of the recipe. I hope you enjoy it as much as I do.

Recipe notes

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