Ingredients

• 2 chicken breasts
• salt and pepper
• Finely sliced Prosciutto
• fresh sage
• 1/4 cup flour

• 2 tbsp olive oil
• 1/2 cup white wine
• 1/2 cup chicken broth
• 2 tbsp butter (unsalted)

Method

1. Cut chicken breast in half to make them thinner
2. Place a long sheet of saran wrap on a cutting board, lay out the 4 cutlets on it, then cover with the saran wrap
3. Using a meat tenderizer, flatten the meat until it is about 1/4 inch thick
4. Put salt and pepper on the chicken, then place 2 leaves on each cutlet
5. Put flour in a plate and put a slice of prosciutto on top of a cutlet
6. Pinch the chicken and prosciutto together while dredging them lightly in flour. Repeat for each cutlet
7. Heat a pan and put in 2 tbsp of olive oil
8. Carefully place in the chicken, making sure the prosciutto stays on nicely and the 2 leaves remain between each piece of chicken and prosciutto
9. Cook for about 3-4 minutes, flip the cutlets, and salt and pepper, then cook for 2-4 more minutes, or until done
10. Put the chicken on a plate and cover with tin foil
11. Leave the skillet on the stove and add butter and white wine. Let it cook for about 2-3 minutes
12. Pour in chicken broth, then stir and cook for 4-5 minutes or until the sauce is nice and thick
13. Put in the chicken and cook it for 1-2 minutes
14. Serve in a plate and pour some more sauce on top before you enjoy!