An impressive and fairly easy dinner for a couple folks. I think I made this for Seth on our 3rd date. Apparently it worked.
Ingredients:
4 small skinless boneless chicken breast halves, pounded to 1/4' thick
all purpose flour
6 Tbs butter, divided
1/2 c ginely grated Asiago cheese
8 thin proscuitto slices, folded over crosswise
2/3c dry white wine
2 tsp minced fresh sage
4 whole sage leaves for garnish
Preheat oven to 375'
Sprinkle chicken breasts with salt and pepper. Coast boath sides with flour, shaking off excess.
Melt 4 Tbs butter in large skillet over medium-high heat. Add chicken breasts and saute until brown, turning once, about 5 min. Transfer chicken to rimmed baking sheet; reserve skillet.
Sprinkle 2 Tbs cheese over each chicken breast. Top each with 2 proscuitto slices. Bake until chicken is cooked through, about 5 min.
Meanwhile, add wine, minced sage and 2 Tbs butter to skillet. Boil until sauce is reduced to 1/3c, scraping up browned bits, about 4 min.
Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over and serve.
(Bon Appetit 10/05)
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