Ham-Wrapped Chicken With Balsamic Onions

• 14 cup all-purpose flour
• 14 teaspoon salt
• 14 teaspoon pepper
• 4 large fresh sage leaves
• 2 boneless skinless chicken breasts, cut horizontally into 2 pieces (1 lb)
• 4 thin slices black forest ham or 4 prosciutto
• 1 tablespoon olive oil
• 12 cup sliced onion
• 1 cup chicken broth, 30% less sodium
• 2 tablespoons balsamic vinegar (I prefer Aged Balsamic Vinegar of Modena)

1. In a shallow dish, combine flour, salt and pepper, Set aside.
2. Place 1 sage leaf on each piece of chicken and wrap with a piece of ham.
3. Press gently to adhere.
4. Dredge meat in the seasoned flour, tapping off the excess.
5. In a large non-stick skillet, heat the oil over medium-high heat and cook the meat until golden brown and cooked through, about 4 minutes per side.
6. Transfer to a plate and keep warm.
7. Add onion to skillet and cook until golden, about 8 minutes.
8. Stir in broth and cook until liquid is reduced and slightly thickened, about 5 minutes.
9. Stir in balsamic vinegar.
10. Serve onion mixture over chicken.

flour, salt, pepper, sage, chicken breasts, thin slices black forest ham, olive oil, onion, chicken broth, balsamic vinegar

Taken from www.food.com/recipe/ham-wrapped-chicken-with-balsamic-onions-466738 (may not work)