Ingredients
- 4 boneless skinless chicken breasts (butterflied or pounded to an even thickness)
- Salt and pepper to taste
- 1/4 cup all purpose flour
- 4 tablespoons butter
- 2 tablespoon oil (olive oil)
- 2 teaspoons fresh sage, chopped
- 4 slices ham, Prosciutto (trimmed to fit chicken breasts)
- 2 slices Provolone cheese, cut in half
- 1 cup mushrooms, fresh (sliced)
- 3/4 cup white wine, dry (I use Pinot Grigio)
- 1 to 2 teaspoons arrowroot
How to Make
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Step 1: Season the chicken breast with salt and pepper.
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Step 2: Add flour onto a piece of waxed paper or on a plate. Dredge the chicken pieces through the flour, coating evenly and shaking off excess.
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Step 3: In a large pan, over medium heat, melt 3 Tablespoons of butter along with the olive oil. When hot, add the floured chicken breasts and cook until golden brown, 5-8 minutes.
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Step 4: Turn chicken over and continue to cook for another 5-8 minutes.
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Step 5: Reduce heat to low. Sprinkle breasts with chopped sage.
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Step 6: Top each breast with a slice prosciutto over the chopped sage.
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Step 7: Add the remaining tablespoon of butter to pan along with mushrooms; sauté’ for 2 minutes.
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Step 8: Add the wine and cook 15 minutes.
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Step 9: Sprinkle in arrowroot and stir until slightly thickened.
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Step 10: Add the cheese slice to each breast and cover pan with a lid; cook until cheese is completely melted. Spoon sauce over each chicken breast.
We hope you enjoy this recipe!
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