1 lb. boneless chicken breast cutlets
2 tbsp. salted butter, divided
1 cup red wine (such as Garnacha or Malbec)
1/2 tbsp. dried rosemary
6 whole cloves
4 thin slices prosciutto, torn into bite size pieces
1 clove garlic, minced
1 cup chicken stock, simmering separately
4 oz. thinly sliced Fontina cheese
kosher salt and fresh ground pepper, to taste

Set stove on medium and place in wide skillet or pan 1 tablespoon butter. Let foam, one to two minutes, but do not brown.

Place chicken in pan, making sure pieces do not overlap. Allow to cook on both sides until opaque, three to four minutes on each side, depending on thickness of cut.

Salt and pepper each side of chicken according to taste.

Place on top of chicken the prosciutto, rosemary, cloves and garlic and allow to simmer a minute or two more, until a well spiced perfume comes off the pan.

Pour the wine over the chicken and allow a light boil on medium for two minutes. Place lid on top of pan and turn stove down to support a bare simmer. Keep covered for ten minutes.

Remove lid and baste chicken with wine and juices, turning all pieces. If the liquid has drastically reduced, add part of the chicken stock, at your discretion, until the chicken is nearly covered. Replace the lid, and continue to simmer for an additional ten minutes.

Check chicken for doneness and moisture levels. If a little dry, pour remaining chicken stock over chicken, turn pieces, and rapidly simmer for an additional five minutes or until the chicken has reached the desired tenderness.

Serve immediately and garnish with a few slivers of Fontina cheese. Best over Asparagus and Fontina Risotto (also on this website). Use reserved juices and wine over chicken and risotto.

Submitted by: Rebecca Bryant