CHICKEN WITH ASIAGO, PROSCIUTTO AND SAGE

CHICKEN WITH ASIAGO, PROSCIUTTO AND SAGE image

Yield 4 servings

Number Of Ingredients 7

4 small skinless boneless chicken breast halves, pounded to 1/4-inch thickness
6 Tablespoons butter, divided
1/2 cup asiago cheese
8 thin prosciutto slices, folded over crosswise
2/3 cup dry white wine
2 teaspoons minced fresh sage
4 whole sage leaves (for garnish)

Steps:

Preheat oven to 375 degrees 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 saute 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 leaft, drizzle pan sauce over, and serve.