Steps: |
| -Pound out chicken breast in between sheets of plastic wrap. |
| -Place a sage leaf on top of each breast and wrap it with a slice of prosciutto. |
| -Dredge in the flour and set aside. Season with salt and pepper. |
| -Heat a large saute pan to medium. |
| -Add the olive oil first and then the tablespoon of butter. |
| -Add the chicken just as the butter finishes melting in the pan. |
| -When you see the edges of the prosciutto start to turn brown flip the chicken. |
| -Add the wine and lemon juice to the pan with the chicken still in it. |
| -After 5 minutes, remove the chicken. |
| -Reduce the wine and lemon juice by 1/2. |
| -Add the chicken stock and reduce by 1/2. |
| -Add 1 tablespoon of butter and whisk to emulsify. |
| -Pour over chicken breasts. |
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