After the bland miso soup, I had high hopes for this meal. I envisioned a simple but elegant dish that would impress guests and have them talking about my culinary prowess for weeks. My expectation, perhaps, were a little high. But while my miso soup from earlier in the week was dull, this dish was too attention-hungry. It had a sharp and overwhelming wine reduction sauce (maybe it was the fault of the type of wine I used?) And while I like all the ingredients (chicken, cheese, sage, proscuitto and butter–what’s not to love?), they made no real impression on me combined. I do love the Asiago cheese though. I even like the word “Asiago.” Maybe someday I’ll name a child that. Sounds like a character from a Shakespeare play. With Prosciutto as his companion.

Assessment: Eh.

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