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Chicken with Asiago, Proscuitto, and Sag

Source of Recipe

(catgurrl)


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)



Recipe

Preheat oven to 375° F. Sprinkle chicken breasts with salt and pepper. Coat both sides with flour, shaking off excess.


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.


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.