4 chicken cutlets
4 fresh whole sage leaves, plus 4 others, minced
8 slices of prosciutto
3/4 cup dry white wine
1/3 cup chicken stock
1/4 cup all-purpose flour
1 tbsp butter
salt, pepper, olive oil
1. Lay 1 sage leaf lengthwise on each chicken cutlet, then wrap two prosciutto slices around each cutlet, encasing the sage. Set aside.
2. In a shallow bowl, combine flour, salt and pepper and use to coat each cutlet.
3. In a large skillet with hot oil over medium-high heat, cook cutlets through until golden brown, about 4 minutes each side. Remove from skillet and set aside.
4. Add wine and broth to skillet. Cook over high heat until reduced. Remove from heat and let cool for about 1 minute. Then add minced sage and butter. Stir until butter is melted. Spoon sauce over cutlets and serve with slices of French bread.
Good ol’ chicken stock