3 lg. boneless chicken breasts
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
4 tbsp. butter
4 oz. prosciutto slices
4 oz. thinly sliced Fontina cheese
1/2 c. white wine
1/2 c. chicken broth
1 tbsp. brandy (optional)

Preheat oven to 350.

Cut breasts in half. Lightly dredge with flour, salt and pepper. Heat the butter in a large heavy skillet. Cook the fillets over medium heat for 2-3 minutes. Don't overcook. Transfer to shallow baking dish. On each breast arrange prosciutto and top with slice of cheese.

Into the brown juices of the skillet, stir wine, chicken broth and brandy. Simmer until the liquid is slightly thickened and reduced, about 5 minutes. Pour liquid into baking dish on and around chicken breasts.

Can be refrigerated at this point. Bake at 350 for 15 minutes or until hot and bubbly.