Diane And Ed Muhlfeld's Breast Of Chicken With Prosciutto

• 8 skinless, boneless chicken breast halves
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped prosciutto
• 2 tablespoons Cognac
• 1 cup heavy cream
• 4 teaspoons crumbled dried sage or 12 leaves fresh sage, chopped

1. Place the chicken breast halves on a flat surface and pound lightly with a flat mallet.
2. Sprinkle on both sides with salt and pepper.
3. Heat the butter and oil in a large, heavy skillet and cook the chicken breasts about two minutes.
4. Turn the pieces and cook about three minutes on the second side or until they are just cooked through.
5. Do not overcook.
6. Transfer the pieces to a warm platter.
7. Add the prosciutto to the skillet and cook, stirring, about one minute.
8. Add the Cognac and ignite it.
9. Cook until the flame dies.
10. Add the cream and cook over moderately high heat until reduced to about one cup.
11. Pour the sauce over the breast halves and sprinkle with the dried or fresh sage.

skinless, salt, freshly ground pepper, butter, olive oil, cognac, heavy cream, sage

Taken from cooking.nytimes.com/recipes/11032 (may not work)