CHICKEN WITH ASIAGO PROSCIUTTO, AND SAGE

CHICKEN WITH ASIAGO PROSCIUTTO, AND SAGE image

Categories Chicken

Yield 4 servings

Number Of Ingredients 8

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

Steps:

--Preheat oven to 375F. 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 brown bits, about 4 minutes. --Transfer chicken breasts to platter. --Top each with sage leaf, drizzel pan sauce over and serve.