• 3 chicken cutlet halves, fat removed
• 3 slices paper thin prosciutto, cut in half
• 6 sage leaves
• 1/4 cup flour
• olive oil spray
• 1 tbsp butter
• salt and fresh pepper
• 3/4 cup fat free chicken broth
• 1/4 cup white wine
Cut each breast into two cutlets to make a total of 6. Pound each one to about 1/4".
Season chicken with pepper. Lay a sage leaf on top, then a 1/2 slice of prosciutto, fold over and lightly pound ends of chicken to seal.
Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess.
Heat a nonstick frying pan. When hot, spray olive oil. Sauté chicken 1 minute on each side. You may have to do this in a few batches.
Remove chicken from pan and deglaze the pan with wine, scraping up any brown bits. Add chicken broth, butter and return chicken to the sauce. Finish cooking on low, 5 minutes. Serve this over a bed of wilted greens and top with sauce.