Chicken with Asiago, Prosciutto, and Sage

4 small skinless boneless chicken breast halves, pounded to 1/4 inch
thickness
All purpose flour
6 Tbsp butter, divided
1/2 c. finely grated Asiago cheese
8 thin prosciutto slices, folded over crosswise
2/3 c. dry white wine
2 tsp. minced fresh sage
4 whole sage leaves (for garnish)

Preheat oven to 375°F. 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 a rimmed baking sheet; reserve skillet.
Sprinkle 2 Tbsp. cheese over each chicken breast. Top each with 2
prosciutto slices. 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 1/3 c., scraping up borwned bits, about 4
minutes.
Transfer chicken breasts to platter. Top each with sage leaf,
drizzle pan sauce over and serve.

4 servings.


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