Chicken with Prosciutto

  • Yield: 4 servings


1pound boneless chicken breasts
-- flour
-- Salt and pepper to taste
1/4cup butter or margarine
1/2cup freshly grated Parmesan cheese
8-- thin slices prosciutto
1/3cup dry white wine
1/4cup butter or margarine
-- Sage to taste


  1. Pound chicken to 1/4 inch thick.  Mix flour, salt and pepper in a shallow dish.  Coat chicken with flour mixture.  Melt 1/4 cup butter in a skillet over medium heat.  Add chicken.  Cook for 3 minutes per side or until browned.  Remove chicken to a shallow baking dish.  Reserve the pan drippings.
  2. Sprinkle cheese over chicken and top with prosciutto.  Bake at 375F for 7 minutes or until chicken is cooked through.  Remove chicken to a serving dish, reserving the pan drippings.
  3. Add wine to pan drippings in the skillet.  Cook over high heat until reduced to 1/4 cup.  Reduce the heat.  Stir in 1/4 cup butter.  Season with sage.  Spoon over chicken and prosciutto.

Recipe reprinted with permission from the Junior League of Morgan County’s Beyond Cotton Country (The Junior League of Morgan County, Decatur, Ala., 1999).