Ingredients Jump to Instructions ↓

  1. 4 small skinless, boneless chicken breasts, pounded to

  2. 1/2 inch thickness (or purchase thin-sliced cutlets) flour

  3. 6 Tbsp butter , divided

  4. 1/2 cup finely grated Asiago cheese

  5. 4 thin prosciutto slices, folded over crosswise

  6. 2 tsp. minced fresh sage

  7. 4 whole sage leaves (for garnish)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Sprinkle chicken breasts with salt and pepper. Coat both sides with flour, shaking off excess. Melt 4 Tbsp. 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 Tbsp. cheese over each chicken breast. To each with a prosciutto slice. Bake until chicken is cooked through, about 5 minutes. Meanwhile, add wine, minced sage, and 2 Tbsp. butter to skillet. Boil until sauce is reduced to ⅓ cup, scraping up browned bits, about 4 minutes. Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over and serve.


Send feedback