4 small boneless skinless chicken breasts (pounded to ¼ inch thickness)
6 tbsp. butter, divided
½ cup finely grated asiago cheese
8 thin prosciutto slices, folded over
⅔ cup dry white wine
4 whole sage leaves
Preheat oven to 375°F.
Sprinkle chicken with salt and pepper. Coat both sides with flour, shaking off excess.
Melt 4 tbsp. of 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 tbsp. 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 tbsp. of butter to skillet. Boil until sauce is reduced to ⅓ cup, scraping up brown bits, about 4 minutes. Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over, and serve.
Yields: 4 Servings
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