3 half chicken breasts
10 thin lemon slices
6 slices prosciutto de parma
6 large sage leaves, plus 1 teaspoon chopped
¾ cup white wine
1 cup chicken broth
1 tablespoon butter
Olive oil for sautéing
Salt and pepper
Slice the chicken breasts in half the long way. Place them on a cutting board or work surface and cover them with saran wrap. Pound with meat mallet or bottom of pan until ½ inch thick. Season with salt and pepper. Remember that the prosciutto is very salt so go scant on the salt. Top each piece with a sage leave, then slice of lemon and then the prosciutto. Press the prosciutto down to help hold it to the chicken.
In the same pan, add the chopped sage and the remaining lemon slices and sauté for 1 minute. Add the wine and the chicken broth and cook until hot and reduces slightly. Season with pepper. Turn heat off and add butter. Pour the sauce over the chicken. Serve immediately.
If you can’t serve right away, place the plate in the oven at 200 degrees. The sauce will separate a little, so stir it before serving.