Categories: Chicken
Ingredients
- 4 small skinless boneless chicken breast halves
- All-purpose flour/bread crumbs
- 6 Tbsp butter, divided
- 1/2 cup finely grated Asiago cheese
- 8 thin prosciutto slices, folded over crosswise
- 1/2 cup dry white wine
- 2 tsp minced fresh sage plus 4 whole leaves for garnish
Directions
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Preheat oven to 375*
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Using meat mallet, pound chicken into 1/4" thickness. Sprinkle chicken with salt and pepper. Coat both sides with flour or bread crumbs, shaking off excess.
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Melt 4 Tbsp butter in very large skillet over med-high heat. Add chicken and saute until brown, turning once, about 5 minutes. Transfer chicken to rimmed baking sheet; reserve skillet.
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Sprinkle 2 Tbsp cheese over each chicken breast. Top each with 2 prosciutto slices. Bake chicken until cooked through, about 5 minutes.
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Meanwhile, add wine, minced sage, and remaining 2 Tbsp butter to skillet. Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
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Transfer chicken breasts to platter. Garnish each with sage leaf, drizzle pan sauce over, and serve.