4 boneless, skinless chicken cutlets
Salt and black pepper
8 thin slices prosciutto
8 sage leaves, more for garnish
3/4 cup flour
2 tablespoons butter, divided
1 1/2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
Lemon wedges
To make the chicken, start by sprinkling each cutlet lightly with salt and pepper. Then top each breast with a slice of prosciutto and a few sage leafs. Next you place the chicken cutlets between 2 sheets of waxed paper and gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken, with a rolling pin. Then spread the flour on a shallow plate and dip the chickenin it, lightly coating both sides. Heat a tablespoon of butter and the olive oil in a large pan. When the butter begins to foam, add the cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm. Then add the wine to the hot pan and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let the wine reduce by half, then add the chicken broth and reduce again. Remove the pan from the heat and swirl in remaining tablespoon of butter. Add in a bit of salt and pepper, and then pour over the reserved chicken breasts. Serve immediately with lemon wedges.
