CHICKEN WITH ASIAGO, PROSCIUTTO, AND SAGE RECIPE

Chicken with Asiago, Prosciutto, and Sage Recipe image

Provided by á-4584

Number Of Ingredients 8

4 small skinless boneless chicken breast halves, pounded to 1/4-inch thickness
flour
6 tablespoons butter, divided
1/2 cup finely grated 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 (optional)

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 browned bits, about 4 minutes. Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over, and serve.