Chicken With Asiago, Prosciutto, and Sage

By samara72

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

Preparation

Step 1

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.