Chicken with Asiago Prosciutto and Sage
Elevate your weeknight dinner with this irresistible Chicken with Asiago, Prosciutto, and Sage recipe! Juicy, pan-seared chicken breasts are topped with thin slices of salty prosciutto, nutty Asiago cheese, and fragrant fresh sage, then simmered to perfection in a luscious white wine and lemon-butter sauce. The combination of crispy golden chicken and rich, melty cheese creates a gourmet meal that’s surprisingly easy to make in under 40 minutes. Perfect for serving alongside roasted vegetables or a fresh green salad, this dish offers a restaurant-quality experience at home. The harmonious blend of savory flavors and creamy textures makes this recipe an unforgettable centerpiece for your table.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Thinly sliced prosciutto
- 1 cup Shredded Asiago cheese
- 8 leaves Fresh sage leaves
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Dry white wine
- 0.25 cup Low-sodium chicken broth
- 1 tablespoon Lemon juice (freshly squeezed)
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound them gently with a meat mallet until they are about 1/2 inch thick.
Sprinkle both sides of the chicken breasts with salt and black pepper.
Place the flour in a shallow dish and dredge each chicken breast lightly in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the white wine and chicken broth. Scrape up any browned bits from the bottom of the skillet for extra flavor.
Bring the liquid to a gentle simmer and return the chicken breasts to the skillet. Place a slice of prosciutto, 2 sage leaves, and a generous sprinkle of Asiago cheese on top of each chicken breast.
Cover the skillet with a lid or foil and let the chicken cook for another 8-10 minutes, or until the cheese is melted and the chicken is cooked through (internal temperature of 165°F).
Remove the chicken breasts carefully from the skillet and arrange them on a serving platter.
Stir the lemon juice into the sauce remaining in the skillet and cook for 1-2 minutes. Taste and adjust seasoning as needed.
Drizzle the sauce over the chicken breasts and serve immediately. Pair with roasted vegetables or a green salad for a complete meal.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 6225 mg | 271% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.9 g | ||
| Protein | 279.3 g | 559% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 931 mg | 72% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2673 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
