Diane And Ed Muhlfeld's Breast Of Chicken With Prosciutto

Ingredients

• 8 skinless, boneless chicken breast halves
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• ½ cup finely chopped prosciutto
• 2 tablespoons Cognac
• 1 cup heavy cream
• 4 teaspoons crumbled dried sage or 12 leaves fresh sage, chopped

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    451 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 56 grams protein; 226 milligrams cholesterol; 353 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. Place the chicken breast halves on a flat surface and pound lightly with a flat mallet. Sprinkle on both sides with salt and pepper.
2. Heat the butter and oil in a large, heavy skillet and cook the chicken breasts about two minutes. Turn the pieces and cook about three minutes on the second side or until they are just cooked through. Do not overcook. Transfer the pieces to a warm platter.
3. Add the prosciutto to the skillet and cook, stirring, about one minute. Add the Cognac and ignite it. Cook until the flame dies. Add the cream and cook over moderately high heat until reduced to about one cup. Pour the sauce over the breast halves and sprinkle with the dried or fresh sage.

About 20 minutes