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Chicken with Asiago, Prosciutto and Sage

Source of Recipe


Bon Appétit, October 2005






List of Ingredients



• 4 small skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
  
• All-purpose flour
  
• 6 Tbsp (3/4 stick) butter, divided
  
• 1/2 cup finely grated Asiago cheese
  
• 8 thin prosciutto slices, folded over crosswise
  
• 2/3 cup dry white wine
  
• 2 tsp minced fresh sage
  
• 4 whole sage leaves (for garnish)
  






Instructions



1. Preheat oven to 375° F. Sprinkle chicken breasts with salt and pepper. Coat both sides with flour, shaking off excess.
   
   
2. Melt 4 tablespoons butter in large skillet over medium-high heat. Add chicken breasts and sauté until brown, turning once, about 5 minutes. Transfer chicken to rimmed baking sheet; reserve skillet. Sprinkle 2 tablespoons cheese over each chicken breast. Top each with 2 prosciutto slices. Bake until chicken is cooked through, about 5 minutes.
   
   
3. Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet. Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes. Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over, and serve.
   
   Makes 4 servings.