8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice
Place chicken between 2 sheets of plastic wrap on work
surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle
chicken with salt and pepper. Place 2 sage leaves atop each chicken
breast half. Top each chicken breast with 2 prosciutto slices, pressing
to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to
lightly coat both sides.
Melt butter with oil in large nonstick skillet over
medium-high heat. Add chicken, prosciutto side down; cook 4 minutes.
Turn chicken over and cook just until cooked through, about 3 minutes.
Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small
bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine
mixture; whisk until sauce thickens slightly, about 30 seconds. Season
to taste with salt and pepper. Spoon sauce over chicken and serve.
Serves 4
Bon Appétit
March 2007
