oz trimmed string beans
boneless skinless chicken breast halves
oz dry cured ham finely chopped
sliced red onion
tbsp red wine vinegar
Steam beans until al dente, 3-4 minutes, drain. slice chicken breast halves in half horizontally, pound lightly to an even thickness. Rub paillards with olive oil, season with salt and pepper. Top each with 2 sage leaves. Saute in a skillet over high heat for 3 minutes. Flip, and top each with 2 more sage leaves. Heat until cooked through, about 3 minutes more. Transfer to a platter. Heat 1 tbsp oil in skillet over high heat. Cook ham for 1 minutes. Add onion, cook until soft, about 3 minutes. Add vinegar, stir in beans. Toss with lettuce. serve over paillards.