4 small boneless skinless chicken breasts, pounded to 1/4-inch thickness
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 fresh sage leaves, for garnish
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
Directions
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.
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.
No comments:
Post a Comment