4 chicken breasts
1 cup buttermilk
1/4 cup olive oil
1/2 cup pine nuts
3 cloves garlic, minced
1/2 cup fresh parsley
1 cup proscuitto, thinly sliced
1 pound mushrooms, sliced
1/4 cup chicken stock
1/4 cup white wine
Soak chicken in buttermilk overnight. When ready to prepare, dredge in flour and
saute in oil in skillet until golden brown. Add pine nuts, garlic, parsley,
proscuitto, mushrooms, chicken stock and wine. Season with salt and pepper.
Simmer covered 20 minutes. Serve with rice or pasta. Delicious.