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Season both sides of chicken breasts with salt and pepper. Place the flour on sheet of waxed paper. Dip chicken in flour and place chicken on another piece of waxed paper. Heat oven to 375ºF. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large nonstick skillet over medium high heat. Add 6 chicken breasts to skillet, sauté until lightly browned, about 3 minutes per side. Place chicken in a 15 1/2 x 10 1/2 x 1 inch baking pan in a single layer. Repeat with remaining oil, butter, and chicken. Bake chicken in a 375ºF. oven for 20 minutes or until no longer pink in the center. Meanwhile, add the garlic and prosciutto to skillet, cook over medium heat, stirring constantly, for 3 minutes. Add the wine and rosemary, cook, stirring up any browned bits from bottom of skillet, for 2 minutes. Add the tomatoes and broth. Bring to boiling. Reduce the heat and simmer for 10 minutes. Place the chicken on serving platter, pour sauce over the top. Serve immediately. Makes 12 servings |
