Ingredients
1/2 cup plus 2 teaspoons all-purpose flour, divided4 boneless skinless chicken breast halves (6 ounces each)1/2 teaspoon salt1/4 teaspoon pepper8 fresh sage leaves8 thin slices prosciutto or deli ham2 tablespoons olive oil1 tablespoon butter1/2 cup chicken broth2 tablespoons lemon juice2 tablespoons white wine or additional chicken brothOptional: Lemon slices and fresh sage
Preparation
Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.
In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.
In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.
