Recipe - Chicken Breast With Prosciutto And Sage - Gourmet

1 Whole boneless skinless
chicken breasts
Flour seasoned with salt and
pepper
2 tablespoon Unsalted butter
One half cup Dry white wine
Three fourths teaspoon Dried sage; crumbled
2 ounce Prosciutto; julienned

Halve chicken breast lengthwise and flatten slightly between sheets of
plastic wrap.

Dredge the chicken lightly in the seasoned flour. In a large skillet heat
the butter over moderately high heat until the foam subsides and in it
saute the chicken, patted dry and seasoned with salt and pepper to taste,
for 2 minutes on each side, or until it is browned lightly. Transfer the
chicken with tongs to a heated plate and keep it warm, covered, in a
prehated 250 oven.

To the skillet add the white wine and the sage, bring to a boil, stirring
and boil 1 minute. Add the chicken with any juices that have accumulated on
the plate and the prosciutto, simmer the mixture, covered for 4 to 5
minutes, or until the chicken is springy to the touch and just cooked
through, and season it with salt and pepper. Transfer the chicken to 2
plates and spoon the prosciutto sauce ove rit.

Serves 2.

Recipe by: Gourmet's In Short Order

Posted to MCRecipe Digest by KSBAUM KSBAUM@aol.com on Mar 29, 1998