Chicken with Asiago, Prosciutto and Sage

Ingredients

Serves 4 – 6

• 6 small skinless boneless chicken breast halves, pounded to 1/4-inch thickness

• flour (leave off to make gluten free)

• Salt and pepper

• 3 tablespoons butter, divided

• 1 tablespoon olive oil

• 1/2 cup asiago cheese

• 6 thin prosciutto slices

• 2/3 cup dry white wine

• 2 teaspoons minced fresh sage

• Squeeze of fresh lemon juice

• Whole sage leaves (for garnish)

Directions

1. Preheat oven to 375 degrees.

2. Sprinkle chicken breasts with salt and pepper. coat both sides with flour, shaking off excess.

3. Melt 1 tablespoon of butter and the olive oil in large saute pan over medium-high heat.

4. Add chicken breasts and saute until brown, turning once about 5 minutes.

5. Transfer chicken to rimmed baking sheet; reserve the saute pan.

6. Sprinkle 2 tablespoons cheese over each chicken breast.

7. Top each with a prosciutto slice and a little bit more of the cheese.

8. Bake until prosciutto gets slightly crisp and the cheese melts, about 5 minutes.

9. Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet. Boil until sauce is reduced to by half, scraping up browned bits, about 4 minutes.

10. Add a squeeze of lemon juice.

11. Transfer chicken breasts to platter.

12. Top each with sage leaf, drizzle pan sauce over, and serve.