If it's a new way to try chicken, sign me up. This recipe is a keeper. A light, tasty sauce and flavorful chicken breasts which you can serve with potatoes or rice.
2 chicken breasts, butterfly cut
Salt and freshly ground pepper
4 sage leaves, chiffonade cut into ribbons
2 slices prosciutto
1/4 cup flour
2 tbsp extra virgin olive oil
Heat the olive oil in large frying pan. I cut my chicken breasts in half after butterfly cutting them and pounding them to an even thickness. Season the breasts with salt and pepper. Sprinkle the ribbons on sage over the breasts and then top with a slice of prosciutto (it will stick). Dredge lightly in the flour and then place in the hot frying pan. Cook until lightly brown on the first side and then flip. Cook until 160°, remove from the pan and place on a serving plate. Cover with aluminum foil so it finishes cooking.
In the pan, place ~
1/4 cup white wine
1 cup chicken broth
Simmer until it reduces in half. Stir in 1 tbsp of butter and serve over the chicken breasts.