Try our new Executive Chefs Sauce
Cooking Time: 15 minutes
Preparation: Pound pheasant breast to 1/4 inch thickness. Sprinkle with garlic, sage, oregano, pepper and salt. Place 1 slice prosciutto on each breast and secure with wooden pick.
Cooking: In 12 inch nonstock skillet heat butter and oil over medium heat. Place breast prosciutto side down in skillet. Cook for 5 to 7 minutes until meat is no longer pink, turning over once. Sprinkle Parmesan cheese evenly over prosciutto. Add wine to skillet. Increase heat to medium high. Cook for 4 to 5 minutes, or until cheese is melted and wine nearly boiled away.
Serving: Remove wooden picks before serving over bed of pasta. Garnish with fresh sage leaves.