This is my husband’s FAVORITE chicken dish. He always comments "this is spectacular" each time I serve it for dinner. Spectacular is my hubby's ultimate compliment (and who doesn't love a compliment?) I love making this for him and lucky for me, this is simple enough to prepare on a weeknight, as long as I had time to run to the store and pick up prosciutto!
This recipe calls for white wine. Use an inexpensive wine that is still drinkable and enjoyable. There are plenty of lovely wines out there for less than $10 a bottle. Costco and Sams both have a Sauvignon Blanc for $6.99 which I enjoy often ;-). Sauvignon Blanc and Pinot Grigio are both more versatile for cooking rather than a Chardonnay or Riesling. If you have no wine on hand you could sub chicken stock, but it won’t have the same flavor. So pick up a bottle (or two) next time you’re out and enjoy a glass while making this fabulous dish!
Serve with risotto or roasted potatoes and a fresh green salad.
4 small boneless, skinless chicken breasts pounded to ¼ inch thickness
¼ cup flour
8 Tablespoons butter, divided
½ cup grated Parmesan or Asiago cheese
8 thin slices of prosciutto
1 cup dry white wine (I like to use sauvignon blanc or pinot grigio)
3 teaspoons of minced fresh sage leaves
Preheat oven to 375 degrees.
Sprinkle both sides of chicken breasts with salt and pepper, then coat both sides with flour, shaking off excess.
Melt 4 tablespoons of butter in large skillet over medium-high heat.
Add chicken and saute until golden brown, about 2-3 minutes per side.
Transfer sauteed chicken to a rimmed baking sheet lined with foil or parchment.
Top each piece of chicken with 2 tablespoons of grated cheese and 2 slices of prosciutto.
Bake about 5 minutes and the chicken is cooked through.
In the same skillet you browned the chicken, add wine, minced sage and 4 tablespoons of butter.
Boil the sauce until it is reduced, scraping up browned bits from the chicken, about 6 minutes.
Pour the sauce onto a serving platter, then place the chicken breasts on top and serve.