Chicken Saltembuca with Green Peppercorns

Easy to prepare and full of flavor! Ham, chicken, Swiss cheese ads a variety of tastes and textures to this main dish. It can also be made with veal.

4 to 5 large chicken breasts, skinless
(or 8 to 10 thin slices of veal if preferred)
3 sticks butter
Olive oil
2 cups heavy cream
2 lemons, juiced
¼ cup white wine
6 sprigs parsley
8-10 slices prosciutto ham
8-10 slices baby Swiss cheese
3 teaspoons green peppercorns
1 cup flour

Butterfly chicken breasts by cutting in half horizontally creating 2 thin slices out of each breast. Dredge slices in flour and shake off excess. In a large skillet, sauté chicken in small amount of oil until golden brown and place on sheet pan. Place a slice of ham and one of cheese on top of each piece of chicken and place the pan in 350° oven for 8 to 10 minutes. Deglaze the skillet with the wine. Add cream and butter and reduce by half. Add green peppercorns and juice from lemons. Season to taste with salt and pepper. Pour sauce over chicken, and garnish with parsley.