Saturday, October 4, 2008

Chicken with asiago, prosciutto and sage

4 small boneless skinless chicken breasts, pounded to 1/4-inch thickness
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 fresh sage leaves, for garnish
Preheat oven to 375 degrees.
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 breast and saute until brown, turning once, about 5 minutes.
Transfer chicken to rimmed baking sheet, reserve skillet.
Sprinkle 2 tablespoons cheese over each 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.

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