s CHICKEN WITH ASIAGO, PROSCIUTTO AND SAGE **** s   



Yields: 0


Ingredients


 
Instructions

Instructions:
***
3-25-06 this was excellent and pretty easy, i think it only needs 1
slice of prosciutto though as it was pretty salty
***

4 small skinless boneless chicken breast halves, pounded to 1/4-inch
thickness

All purpose flour
6 tablespoons butter, divided
1/2 finely grated Asiago cheese
8 thin prosciutto slices, folded over crosswise
2/3 cup dry white wine
2 teaspoons minced fresh sage
4 whole sage leaves (for garnish)
Preheat oven to 375 degrees. Sprinkle chicken 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 breasts and saute until brown, turning once, about 5 minutes.
Transfer chicken to rimmed baking sheet; reserve skillet. Sprinkle 2
tablespoons cheese over each chicken breast. Top each with 2
proscuitto 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. Add salt and pepper to taste.

Transfer chicken breasts to a platter. Top each with sage leaf,
drizzle pan sauce over, and serve.




Notes:
********** RECIPE ENDS ********


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