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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken With Asiago, Prosciutto, and Sage Recipe

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This recipe for Chicken With Asiago, Prosciutto, and Sage is from Jaime's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is Sean's favorite

 

 

 

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