4 boneless skinless chicken breasts (pounded to an even thickness)
Salt and pepper, to taste
1/3 cup flour
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 teaspoon sage, dried
2 slices prosciutto (Italian ham), thinly sliced
1/4 pound fresh mozzarella cheese, thinly sliced
3/4 cup dry white wine
Pasta of choice, prepared according to package directions

Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
In a large skillet over medium-high heat, melt 1 tablespoon of the butter with the olive oil until hot. Add the chicken and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken over and continue to cook until they feel firm when pressed, about 5 minutes longer.
Reduce the heat to low. Sprinkle the breasts evenly with the sage. Top each breast with a piece of prosciutto, then place a slice of mozzarella cheese over the chicken breasts. Cover the pan tightly and cook until the cheese is melted, about 1-1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful the foil doesn’t touch the cheese.
Increase the heat to high. When the pan is sizzling, add the wine and deglaze* the pan. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 tablespoon butter.
Spoon equal amounts of the sauce over each chicken breast and serve immediately over hot pasta.
*To deglaze a pan, loosen any browned pieces of meat in the pan by gently scraping (making sure not to scratch the pan) in order to make a gravy or sauce.

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