Ingredients
24ozchicken breasts,3 pieces, skinless
4½ozprosciutto,3 slices, cut in half
6sage leaves
¼cupflour
Olive oil,cooking spray
1tbspbutter
kosher salt and fresh pepper
¾cupchicken broth,reduced sodium
¼cupWhite Wine
Preparation
Slice each breast lengthwise into two cutlets to make a total of 6.
Cover with wax paper and pound each one to about ¼-inch thick.
Season chicken with salt and pepper.
Lay ½ slice of prosciutto on one end, top with sage leaf and fold over.
Lightly pound ends of chicken to seal.
Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess.
Discard the remaining flour.
Heat a nonstick skiller over medium-high heat.
When hot, spray with olive oil.
Sauté chicken 1 minute on each side. Do this in a few batches.
Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.
Add chicken broth and butter and return chicken to the sauce.
Finish cooking on low for about 5 minutes.
Serve this over a bed of wilted greens and top with sauce.
