s CHICKEN WITH ASIAGO, PROSCIUTTO AND SAGE **** s |
Ingredients
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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 ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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