Chicken With Asiago, Prosciutto, and Sage |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another from Bon Appetit. This is fast becoming an often-requested dish here at home. Ingredients:
4 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness |
all-purpose flour |
6 tablespoons butter, divided |
1/2 cup asiago cheese, finely grated |
8 slices prosciutto, folded crosswise |
2/3 cup dry white wine |
2 teaspoons fresh sage, minced |
4 whole sage leaves, for garnish |
Directions:
1. Preheat oven to 375 degrees.
2. Sprinkle chicken breasts with salt and pepper.
3. Coat both sides with flour, shaking off excess.
4. Melt 4 tablespoons butter in large skillet over medium-high heat.
5. Add chicken breast and saute until brown, turning once, about 5 minutes.
6. Transfer chicken to rimmed baking sheet, reserve skillet.
7. Sprinkle 2 tablespoons cheese over each breast.
8. Top each with 2 prosciutto slices.
9. Bake until chicken is cooked through, about 5 minutes.
10. Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
11. Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
12. Transfer chicken breasts to platter.
13. Top each with sage leaf, drizzle pan sauce over, and serve.
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