- 2 6-oz skinless, boneless chicken breast halves, butterflied
- salt and freshly ground pepper
- 4 large sage leaves
- 2 thin slices prosciutto di Parma
- All-purpose flour, for dusting
- 2 T extra virgin olive oil
- 2 T unsalted butter, cut into tablespoons
- 3 T dry white wine
- 1/2 cup chicken stock or low-sodium broth
1. Season the chicken with salt and pepper.
2. Place 2 sage leaves on each breast.
3. Top with slice of prosciutto, trimming it to fit.
4. Cover the chicken with a sheet of plastic film and pound with meat mallet, until quite thin and also until prosciutto and sage are firmly adhered to chicken.
5. Dust the chicken with flour, shaking off the excess.
6. Heat a large skillet.
7. Add the oil and 1 T of the butter.
8. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minute.
9. Turn the chicken to a plate; repeat with the remaining chicken.
10. Pour off any fat and wipe out the skillet.
11. Add the remaining butter to the skillet.
12. Add the wine and cook over high heat until reduced by half, about 2 minutes.
13. Add stock and bring to boil.
14. Cook until reduced by half, about 3 minutes.
15. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until chicken is cooked through, about 2 minutes.
16. Season with salt and pepper.
17. Transfer the chicken to plates, pour the sauce on top and serve.