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4 small skinless boneless chicken breast halves pounded to l/4″ thicknezss
6 tbsps. butter, divided
l/2 cup grated asiago cheese
8 thin prosciutto slices, folded over crosswise
2/3 cup dry white wine
2 tsp. minced fresh sage
sage leaves for garnishHeat oven 375. sprinkle chicken breasts with s&p. Coat both sides with flour, shaking off excess.
Melt 4 tbsps. butter in large skillet over med high heat. add chicken and saute until brown, turning once, ab out 5 mins. transfer chicken to rimmed baking sheet; reserve skillet. sprinkle 2 tbsps.s cheese over each chicken breast. top with 2 proscuitto slices. Bake chicken
until cooked through about 5 mins. Meanwhile adfd wine, minced sage and 2 tbsps. butter to skillet. boil until sauce is reduced
to l/3 cup about 4 mins. transfer chicken to platter. top each with sager leaf, drizzle pan sauce over and serve.
Serves 4 Bon Appetit October 2005

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