Chicken With Asiago, Prosciutto, and Sage

• small boneless skinless chicken breast halves, pounded to 1/4-inch thickness↗4
• all-purpose flour↗
• butter↗6 tablespoons

  divided

• asiago cheese, finely grated↗1⁄2 cup
• slices prosciutto, folded crosswise↗8
• dry white wine↗2⁄3 cup
• fresh sage, minced↗2 teaspoons
• whole sage leaves, for garnish↗4

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Sprinkle chicken breasts with salt and pepper.

3. 3

   Coat both sides with flour, shaking off excess.

4. 4

   Melt 4 tablespoons butter in large skillet over medium-high heat.

5. 5

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

6. 6

   Transfer chicken to rimmed baking sheet, reserve skillet.

7. 7

   Sprinkle 2 tablespoons cheese over each breast.

8. 8

   Top each with 2 prosciutto slices.

9. 9

   Bake until chicken is cooked through, about 5 minutes.

10. 10

    Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.

11. 11

    Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.

12. 12

    Transfer chicken breasts to platter.

13. 13

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