8 large fresh sage leaves

8 thin prosciutto slices (about 3 oz.)

1/2 C. plus 2 tsp. all purpose flour

1 T. butter

1 1/2 T. olive oil

2 T. dry white wine

1/2 C. low-salt chicken broth

2 T. fresh lemon juice

 

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 C. flour on plate. Turn chicken in flour to lightly coat both sides.  Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.  Whisk wine with remaining 2 tsp. flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with orzo.

 

Yield:

Calories:

Fat:

Fiber: