Chicken With Prosciutto and Sage

• 14 cup all-purpose flour
• kosher salt and pepper
• 4 fresh whole sage leaves, plus 4 minced leaves
• 4 chicken cutlets (about 6 ounces each)
• 4 slices thinly sliced prosciutto (3 ounces)
• 4 teaspoons olive oil
• 34 cup dry white wine
• 13 cup reduced-sodium chicken broth
• 1 tablespoon cold butter

1. In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
2. Place one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage.
3. Flatten with the palm of your hand to help prosciutto adhere to the chicken.
4. Dredge cutlets in seasoned flour; tap off excess.
5. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat.
6. Cook two cutlets until golden brown and cooked through, 3 to 4 minutes per side.
7. Remove cutlets, and keep warm.
8. Repeat with remaining 2 teaspoons oil and two cutlets.
9. Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes.
10. Remove from heat; let cool 1 minute.
11. Add butter and minced sage; stir until butter is melted, about 30 seconds.
12. Spoon sauce onto plates; top with cutlets.
13. Serve immediately.

flour, kosher salt, sage, chicken cutlets, olive oil, white wine, chicken broth, cold butter

Taken from www.food.com/recipe/chicken-with-prosciutto-and-sage-476473 (may not work)