This one is always a hit when made for family or entertaining friends. Very easy to make and everyone who has had it has asked for the recipe. From Bon Appetit originally. Pairs well with your favorite white especially a good Chardonnay since this has loads of butter in it. Rosemary smashed potatoes is a good side dish.
This is truly decadent to the senses with wine.
Warning this is not a low fat meal!
SERVES 4
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
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.
This is truly decadent to the senses with wine.
Warning this is not a low fat meal!
SERVES 4
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
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.
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