Asiago Chicken with Prosiutto and Sage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 small skinless, boneless chicken breast halves, pounded to 1/4 " thickness
All purpose flour
6 TB butter, divided
1/2 cup grated asiago cheese
8 thin proscuitto slices, folded and fat removed
2/3 cup dry white wine
2 tsp minced fresh sage
4 whole sage leaves, for garnish
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Directions: |
Directions:Preheat oven to 375. Sprinkle chicken with salt and pepper and coat with flour, shaking off excess. Melt 4 TB butter in a large skillet over m/h heat. Add chicken and saute til brown, turning once , about 5 minutes. Transfer chicken to rimmed baking dish, reserve skillet. Top each pc with Prosiutto, then sprinkle with cheese. Bake until chicken is cooked through, about 5 minutes. Meanwhile, add wine, chopped sage, 2 TB butter to skillet and boil til sauce is reduced to about 1/3 cup, about 4 minutes. Transfer chicken to platter, top each with a sage leaf, and drizzle with pan sauce. Serve! This dish is great with any kind of rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I usually double or triple this recipe and am not stingy with the cheese, which I rarely measure exactly. The sage is wonderful in the sauce, so don't be shy with that either. The original recipe called for the prosciutto to be on top of the cheese, which toughens it somewhat, but can also add some crunch if you prefer it that way.
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