Ingredients
- 4-6 skinless boneless thin sliced chicken breasts
- salt and freshly ground pepper
- small package sage leaves
- 4-6 thin slices prosciutto di parma
- all-purpose flour , for dusting
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter , divided
- 1/4 cup plus 2 tablespoons dry white wine
- 1 cup chicken stock or low-sodium broth
Instructions
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season the chicken with salt and pepper.
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place 2-3 sage leaves on each breast.
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top with a slice of prosciutto.
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press the prosciutto to help it adhere to the chicken.
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dust the chicken with flour, shaking off the excess.
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heat a large skillet.
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add the oil and 2 tablespoons of the butter.
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add the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes.
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turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute.
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transfer the chicken to a plate; repeat with the remaining chicken.
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add the wine and cook over high heat until reduced by half, 2 minutes.
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add the stock and bring to a boil.
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cook until reduced by half, 3 minutes
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add the remaining butter to the skillet and swirl to melt.
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return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes.
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transfer the chicken to plates, pour the sauce on top and serve.
