Recipe Instructions:
Ingredients
4 boneless, skinless chicken breasts or thighs (about 6 oz each), pounded to uniform 1⁄4" thickness
Salt and black pepper to taste
8 fresh sage leaves
4 thin slices prosciutto
1 Tbsp olive oil
1 cup white wine
1⁄2 cup low-sodium chicken stock
1 Tbsp butter
Fresh parsley (optional)
Directions
Season the chicken with salt and pepper.
Lay two sage leaves across each breast, then wrap each with a slice of prosciutto, using a toothpick or two to secure the wrap.
Heat the oil in a large skillet over medium heat.
When the oil shimmers, add the chicken and cook for 4 to 5 minutes per side, until the prosciutto is browned and crispy and the chicken is firm to the touch and cooked through.
Transfer to 4 plates.
Add the wine and stock to the pan and cook for about 2 minutes, until the liquid has reduced by half, scraping the bottom of the pan to loosen any cooked bits.
Swirl in the butter and parsley (if using).
Pour the sauce over the chicken and serve.
