xiaoxl/recipe_data huggingface dataset:
Keto Breakfast Tea


Ingredients:
water, tea bags, ghee, coconut oil, vanilla extract, artificial sweetener

Directions:
Make the tea, set aside.
Melt the ghee in a different container (I use a magic bullet so I just add the ghee to that cup and microwave it].
Add coconut oil and vanilla to the melted ghee.
Pour tea from mug into the magic bullet cup.  Screw bottom on and blend until mixed thoroughly.
Creamy Guilt-Free Fudge
Category: desserts
By Juanita

This creamy fudge is everything you would expect in a fudge; creamy, very chocolate-y, and addictive. It has reduced fat ingredients to take away some the guilt associated with a dessert of such proportions.

Ingredients:
⅔ cup low-fat sweetened condensed milk
1 ½ cups semi-sweet chocolate chips
¾ teaspoon vanilla extract
1 pinch salt

Directions:
In a medium-sized saucepan, melt chocolate chips in sweetened condensed milk over medium-low heat. Stir in vanilla and salt. Pour chocolate mixture into ungreased 10 inch square pan. Chill several hours until set. Cut into squares.

Yields: 1 - 10 inch square pan

Calories: 79.1
Fat: 3.2 g
Saturated fat: 2 g
Carbohydrates: 11.5 g
Sugars: 10.7 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Cholesterol: 1.1 mg
Sodium: 8.5 mg
Cheese Fondue


Ingredients:
onion, butter, chicken bouillon, milk, flour, swiss cheese, parmesan cheese

Directions:
In large saucepan, sauté onion in butter with bouillon, stirring to dissolve; add flour. Whisk together until smooth.
Cook stirring constantly, until butter and flour mixture bubbles and looks fluffy.
Slowly whisk milk in; cook over medium heat until mixture thickens.
Add cheeses gradually and stir until melted. Keep warm while serving. A fondue pot is best.
Things to dip in fondue include: French bread (cut or torn into bite-size chunks, day old bread is best], apple slices, carrot sticks, celery sticks, broccoli flowerettes, chunks of fried hot dog, cooked ham, Vienna sausage, etc. Use your imagination.
Easy Salmon Loaf


Ingredients:
milk, red salmon, pink salmon, eggs, salt, pepper, butter, all-purpose flour, milk

Directions:
To make Salmon Loaf: Add milk and breadcrumbs to a bowl; stir to combine; set aside.
In another bowl beat the egg yolks until thick and the color of lemons.
Add in the breadcrumb mixture, lemon juice, salts, and pepper; stir to combine.
Add in salmon; stir to combine; set aside.
In yet, another bowl, beat the egg whites until stiff but not dry; add to the salmon mixture; fold in gently.
Spoon mixture into a greased 7 1/2 x 3 x 2 inch loaf pan.
Bake at 400°F for 35 minutes.
In the meantime, make white sauce: let the butter melt in a saucepan over low heat.
Add in the flour and stir until smooth.
Cook for 1 minute while stirring constantly.
Gradually pour in the milk; cook over medium heat and stir constantly until mixture is thickened and bubbly.
Add in salt and pepper to taste.
Cut salmon loaf into slices and serve with white sauce on top.
The Best Oh-Shit-I-Forgot-To-Buy-Tomatoes-! Chili Con Carne


Ingredients:
black beans, kidney beans, onion, garlic cloves, cherry tomatoes, water, beef bouillon cube, ketchup, Worcestershire sauce, red wine vinegar, salt, cumin, paprika, dried parsley, coriander powder, curry powder, cardamom powder, turmeric powder, black pepper, cinnamon, chili powder, bay leaf, fresh cilantro leaves

Directions:
brown the ground meat in some butter and/or oil.
add the chopped onion.
when the onion softens, add the minced garlic and ginger.
stir for a couple of moments.
add the chopped cherry tomatoes, the water, the ketchup, the worcestershire sauce and the red wine vinegar.
when it boils, add the bouillon cube and all the spices.
let it simmer for 20 minutes.
add the drained beans.
let simmer for another 10 minutes.
add the chopped fresh cilantro.
Chocolate Cream-Filled Cupcakes with Fudge Icing
Category: desserts
By sphinxriddle

This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups milk
1 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups confectioners' sugar
¼ cup unsalted butter
¼ cup shortening
3 tablespoons milk
1 teaspoon vanilla extract
1 pinch salt
1 cup marshmallow creme
2 ¾ cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons unsalted butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
2 tablespoons corn syrup

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour. Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well. Spoon batter into the prepared muffin cups, filling each about 1/2 full. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes. Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle. Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth. Dip the tops of the cupcakes into the fudge icing and set aside to dry. While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 30 cupcakes

Calories: 336.5
Fat: 15 g
Saturated fat: 4.9 g
Carbohydrates: 49.6 g
Sugars: 36.7 g
Dietary fiber: 1.2 g
Protein: 3.1 g
Cholesterol: 24.8 mg
Sodium: 161.1 mg
Dennie's Fresh Lobster Salad
Category: salad
By DeniseM

A delicious treat anytime! A simple lobster salad with butter and just a hint of mayonnaise so that you can still taste the sweet lobster meat. Serve on toasted rolls or croissants. You won't be disappointed!

Ingredients:
1 pound cooked lobster meat, cut into bite-sized pieces
¼ cup butter, melted
¼ cup mayonnaise
⅛ teaspoon ground black pepper

Directions:
Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

Prep time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 302.8
Fat: 23.4 g
Saturated fat: 9.1 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Protein: 21.6 g
Cholesterol: 143.6 mg
Sodium: 495.8 mg
Tarragon Lover's Scallops
Category: seafood
By Stompy

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Ingredients:
2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1  lemon, zested
2 tablespoons chopped fresh tarragon

Directions:
Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side.  Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate. Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 364.9
Fat: 22.5 g
Saturated fat: 10.2 g
Carbohydrates: 5.4 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 28.9 g
Cholesterol: 94.3 mg
Sodium: 959.8 mg
Pureed Acorn Squash With Maple Syrup


Ingredients:
acorn squash, water, unsalted butter, maple syrup, salt, pepper

Directions:
Carefully cut the acorn squash in half lengthwise, and scrape out seeds.
Place cut side down in a microwave-safe 10 inch glass pie plate, and add the water.
Cover with microwave-safe plastic wrap and vent one side.
Microwave on high power for 12 minutes, turning the dish a quarter turn twice, until the squash is tender when pierced with a fork.
Let stand, covered for 5 minutes.
Protecting your hand with a double thickness of paper toweling, spoon out the softened squash flesh and transfer to a food processor.
Add the buttrer and maple syrup and process until the mixture is pureed.
Season to taste with salt, and pepper, and serve immediately.
Glazed Pumpkin Donuts
Category: bread
By RainbowJewels

Pumpkin + donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.

Ingredients:
2 cups all-purpose flour
½ cup packed brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
¼ teaspoon baking soda
1 cup pumpkin puree
2  eggs
¼ cup milk
¼ cup butter, softened
1 ½ cups confectioners' sugar
¼ cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes. Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 dozen donuts

Calories: 261.5
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 42.8 g
Sugars: 25.3 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Cholesterol: 48 mg
Sodium: 303.5 mg
Onion Pork Tenderloins


Ingredients:
olive oil, white wine, chicken broth, cornstarch, cold water

Directions:
In a large skillet over medium-high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat; add wine to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160, adding water to the skillet if needed. Remove tenderloins and keep warm.
In a small bowl, combine the cornstarch and water until smoth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins.
Nan's Zippy California Dill Dip


Ingredients:
sour cream, dill

Directions:
Thoroughly mix all ingredients in medium bowl., Cover and chill at least 2 hours., Stir again before serving with raw veggies and/or rippled potato chips.
Chilled Cucumber Mint Soup


Ingredients:
English cucumbers, garlic cloves, white wine vinegar, plain yogurt, 1% low-fat milk, of fresh mint

Directions:
Grate cucumbers and squeeze out excess water. Place in a bowl. Add other ingredients, except hot pepper and chill at least 2 hours. The vinegar will turn the milk into buttermilk and the flavors will blend.
Just before serving, process in blender until smooth. Add hot pepper to suit your tastes, or omit entirely for an authentic Middle Eastern flavour.
Sauted Liver With Chives Japanese Style


Ingredients:
beef liver, soy sauce, sake, ginger, tapioca starch

Directions:
Cut up the beef liver into small bite size pieces and then pat dry with paper towels.
In a bowl add the soy sauce, sake, grated ginger and then add the beef livers (mix with the liquids] and let marinate for about 15 or more minutes, set aside.
Add to a wok 2 tablespoons peanut oil until hot.
Then remove the livers from the bowl (retaining the marinade], dredge in the tapioca starch and place into the heated wok.  Cook and turn the pieces until almost fully cooked and then remove to a plate.
Add 1 tablespoon peanut oil to the wok and add the Chinese chives, sauté for about 1 minute.
Then add back into the wok the livers, the retained marinade and stir-fry briefly… add salt and pepper to taste.
Enjoy.
NOTE.:
If you use a micro wave to re-heat some leftovers the next day (dish covered in plastic wrap], it will dry out the chives to much and they become to hard for an otherwise nice meal.
Cottage Cheese Bread II
Category: bread
By Kathy Nowell

Has a texture like angel food cake.

Ingredients:
¾ cup warm water (110 degrees F/45 degrees C)
1 cup cottage cheese, room temperature
2 tablespoons vegetable oil
1  egg
3 cups all-purpose flour
2 tablespoons white sugar
¼ teaspoon baking soda
1 teaspoon salt
1 ¾ teaspoons active dry yeast

Directions:
Add the ingredients to the pan of your bread machine in the order suggested by the manufacturer, and Start. You can use more bread flour if the dough seems too sticky.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 1/2 pound loaf

Calories: 169.1
Fat: 3.9 g
Saturated fat: 1 g
Carbohydrates: 26.7 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 6.3 g
Cholesterol: 18.3 mg
Sodium: 302.7 mg
Tuna Melt
Category: uncategorized
By Anonymous

Cheesy tuna melts made with a delicious tuna salad topped with Cheddar cheese are perfect for lunch or a quick dinner.

Ingredients:
1 (8.8 ounce) package King's Hawaiian® Snacker Rolls
¼ cup mayonnaise
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
2 pinches powdered garlic
1 (12 ounce) can tuna packed in water, drained and lightly flaked
4 teaspoons finely chopped onion
4 teaspoons finely chopped celery
4 teaspoons sweet pickle relish
½ teaspoon chopped parsley
½ teaspoon lemon juice
2 slices sharp Cheddar cheese, cut in half
8 slices tomato

Directions:
In a small mixing bowl, combine mayonnaise, salt, pepper and powdered garlic. Then add the tuna, onion, celery, sweet pickle relish, parsley and lemon juice. Lightly toss to evenly mix all ingredients. Set aside. Preheat oven broiler. Separate Snacker Rolls into 4 bottoms and 4 tops and set all on a baking sheet. Place a half slice of cheese on the cut side of each roll bottom and a quarter of the tuna mix on the cut side of each roll top. Set the baking sheet under the broiler until cheese is melted and tuna is warmed. Remove from oven. On each bottom, place two slices of tomato and combine the two halves of the sandwiches. Serve with Caesar or fruit salad. Serve immediately.

Yields: 4 servings

Calories: 493.8
Fat: 22.1 g
Saturated fat: 8.2 g
Carbohydrates: 41.5 g
Sugars: 3.5 g
Dietary fiber: 2.9 g
Protein: 33.7 g
Cholesterol: 79.3 mg
Sodium: 594.4 mg
Egg Salad


Ingredients:
eggs, celery, green onions, mayonnaise, mustard, salt, pepper, black olives, fresh dill, romaine lettuce

Directions:
Boil eggs 11 minutes, run under cool water and peel.
While eggs are boiling mix mayonnaise, mustard, salt and pepper, olives, dill, onions and celery.
Once the eggs are peeled add them to the mixture and chill.
Serve chilled with romaine lettuce on larger sized bread.
Crawfish Fettuccine II
Category: seafood
By Jessica

This recipe is great for 'creamy pasta' lovers.  Fettuccine noodles can easily be substituted with angel hair pasta.

Ingredients:
6 tablespoons butter
½ cup chopped green onion
1  green bell pepper, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 pound crawfish, peeled
1 (8 ounce) package processed cheese food, cubed
1 cup half-and-half cream
2 teaspoons Cajun seasoning
1 large tomato, chopped
1 pound dry fettuccini pasta
½ cup grated Parmesan cheese

Directions:
Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently. Add crawfish meat; cover and simmer for 20 minutes. Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 667.6
Fat: 30.7 g
Saturated fat: 17.8 g
Carbohydrates: 67.6 g
Sugars: 3.4 g
Dietary fiber: 3.8 g
Protein: 32.5 g
Cholesterol: 154.1 mg
Sodium: 923.1 mg
Unknownchef86's July 4th Creamy Red, White & Blue Jello


Ingredients:
Jello gelatin, boiling water, vanilla ice cream, milk, unflavored gelatin, milk, vanilla ice cream, Jello gelatin, vanilla ice cream

Directions:
Blue layer: Combine the boiling water and the blue jello in a heat-proof mixing bowl. Stir with a whisk until sugar and gelatin are dissolved. Add the ice cream and continue to whisk until melted. Pour into a clear 11x17 pan and place in the refrigerator for 15-30 minutes to set.
White layer: In a heat-proof mixing bowl, sprinkle the gelatin over the 1/2 cup cold milk; let set five minutes. Bring the 2 cups of milk to a boil and pour over the milk-gelatin mixture. Whisk until gelatin dissolves. Add ice cream and continue to whisk until melted. Pour over the blue layer in the 11x17. Place in the refrigerator for 15-30 minutes to set.
Red layer: Combine the boiling water and the red jello in a heat-proof mixing bowl. Stir with a whisk until sugar and gelatin are dissolved. Add the ice cream and continue to whisk until melted. Pour over the white layer and refrigerate for an hour to allow the gelatin to completely firm up.
Store any leftovers in the refrigerator.
Black & White Chocolate Chip Cookies


Ingredients:
butter, margarine, white sugar, brown sugar, vanilla, salt, cocoa powder, water, baking soda, flour, white chocolate chips

Directions:
Cream together butter/margarine, sugars, vanilla and salt., Beat in cocoa powder., Dissolve baking soda in water and mix in., Stir in flour, then chips., Place dough by spoonful on a greased baking sheet., Bake at 325° for 14- 16 minutes., Do not overbake or cookies will dry out.
Honduran Banana Bread


Ingredients:
butter, sugar, egg, flour, baking powder, baking soda, salt, skim milk, vanilla, flaked coconut

Directions:
Preheat oven to 350. Coat loaf pan with cooking spray; set aside. Beat margarine and Neufchatel cheese at med. speed in mixer; add 1 cup sugar, beating well. Add egg, beat well.
Combine flour, baking powder, baking soda and salt; stir well.
Combine banana, milk and vanilla; stir well.
Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in coconut.
Pour batter into prepared pan and bake at 350 for 60 minutes. Let cool and enjoy!
Eggs With Cream Cheese and Ham


Ingredients:
eggs, cream cheese, deli ham, salsa

Directions:
Scramble eggs and add cream cheese in small spoonfuls.
Stir vigourously to break cream cheese up a bit more.
Stir in ham and divide mixture evenly between two greased 1-cup ramekins.
Microwave on high for about 5 minutes.  This is VERY approximate, as every microwave is very different.  Test for done-ness by inserting a fork or knife along the edge and gently pushing the eggs out of the way.  If you can see liquid at the bottom of the ramekin, the eggs need to be cooked a little longer.
Turn each ramekin upside down onto a plate (the eggs should slide out quite easily] and top with a spoonful of salsa each.
Spaghetti Squash Chicken Pad Thai


Ingredients:
spaghetti squash, chicken breast, eggs, green onion, fresh bean sprouts, carrot, olive oil, peanuts, salt, pepper, garlic powder, turmeric

Directions:
FOR THE SQUASH:
(You can do this part a day/days ahead].
Preheat the oven to 375 °F.
Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper.
Line baking sheet with parchment paper.
Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool.
Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside.
FOR THE REST:
Pound the chicken to ½ inch thickness and chop into bite-sized pieces.
Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using].
Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes]. Transfer chicken to a bowl and set aside.
Crack eggs over preheated pan (where you cooked the chicken] and allow to fry for about a minute, then break them up with a spoon.
Add the onions and cook until slightly soft, about 2 minutes.
Add chicken, carrots (or sprouts], and spaghetti squash. Pour sauce over entire mixture and stir until incorporated.
Top with peanuts.
Spicy Cornmeal-crusted Catfish


Ingredients:
cornmeal, paprika, ground cumin, cayenne pepper, salt, fresh ground black pepper, catfish fillets, olive oil

Directions:
Mix together the cornmeal, paprika, cumin, cayenne, salt, and pepper on a plate or cookie sheet.
Dredge both sides of the fish through the mixture, coating both sides well.
Heat oil in a large nonstick pan over medium heat.
Place fillets in the pan and cook for 6-8 minutes per side, or until crust is browned and the fish is firm.
Basic Cheese Puffs


Ingredients:
butter, salt, water, all-purpose flour, eggs, English mustard powder, cayenne pepper, cheese

Directions:
Preheat the oven to 425 degrees. Place the butter, salt and water in a pan. Bring to a boil.
Sift the flour onto a sheet of waxed paper, then, off the heat, add it all to the butter and water mixture and stir it in very quickly to form a thick paste that leaves the sides of the pan clean.
Return the pan to the heat and beat the mixture with a wooden spoon for 1 minute to dry it. Remove the pan from heat and cool for 5 minutes.
Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese. (I didn't have dry mustard so I used 1 teaspoon grainy, brown mustard. I also used a dash more cayenne for an extra bite.].
Place teaspoonfuls of the mixture onto a nonstick baking sheet and bake for 10 minutes. Lower the oven temperature to 350 degrees and cook for 15 minutes, until golden brown. Cool on a wire rack and serve cold.
Chicken Saltimbocca


Ingredients:
boneless skinless chicken breasts, all-purpose flour, parmesan cheese, salt, olive oil, prosciutto, mozzarella cheese, fresh sage leaf, chicken broth, butter

Directions:
Pound chicken breasts between pieces of plastic wrap until 1/4" thinck. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
Heat oil in skillet over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remomve from heat; beat in butter. Spoon over chicken.