This recipe could also be entitled: how to cook with things you already have in your fridge after you’ve spent the day on shopping adventures that led you all the way to the Williams-Sonoma on the East Side. Sage from stuffed squash. Prosciutto from citrusy pasta. Chicken from your poultry loving roommate. Asiago cheese from…ok, well we had to go the store for that. But nevertheless, if you found that you had been eating nothing but what I’ve been making on this blog you might find yourself almost perfectly prepared for a quick tasty chicken dinner for two.

Chicken with Asiago, Prosciutto, and Sage, adapted to two servings from The Bon Appetit Cookbook: Fast, Easy, Fresh by Barbara Fairchild

Ingredients
2 boneless, skinless chicken breast halves (or one GIGANTOR chicken breast half if you shop at a grocery store world-renowned for chicken breast halves the size of your forearm, like we do)
flour
salt
pepper
3 Tbsp butter
1/4 cup asiago cheese
4 thin slices prosciutto
1/3 cup dry white wine (We used Trader Joe’s 3-Buck-Chuck, nothing fancy)
1 tsp minced fresh sage

Step 1: Preheat oven to 375 degrees Fahrenheit. Place the chicken in a plastic bag and pound it to a 1/4 in thickness using the nearest blunt heavy object (meat mallet, rolling pin, or lead pipe if you are Col. Mustard and in a library).

Step 2: Remove chicken from plastic bag and sprinkle both sides with salt and pepper. Proceed to coat both sides with flour.

Step 3: Melt 2 Tbsp. butter in a large skillet over medium high heat. Once melted, add chicken and brown (~2.5 min per sides).

Step 4: Transfer chicken to baking pan, sprinkle with cheese, and top with prosciutto. Bake in the oven about 5 minutes (until cooked through).

In to the oven!

Step 6: While the chicken is swiftly cooking, add wine, minced sage, and remaining butter to skillet you cooked the chicken in. Boil until sauce reduces by 1/2.

Step 7: Remove chicken from oven, drizzle with pan sauce, and serve! (We found this especially tasty with rice from our rice cooker!)