Step 1

Slice each breast lengthwise into two cutlets to make a total of 6 cutlets.

Step 2

Cover with wax paper and pound each one to about 1/4" thick. Season chicken lightly with salt and pepper.

Step 3

Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over.

Step 4

Lightly pound ends of chicken to seal.

Step 5

Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. Discard the remaining flour.

Step 6

Heat a nonstick skiller over medium-high heat. When hot, spray with olive oil.

Step 7

Sauté chicken 1 minute on each side. You will have to do this in a few batches.

Step 8

Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.

Step 9

Add chicken broth and butter and return chicken to the sauce.

Step 10

Finish cooking on low about 5 minutes.

Step 11

Serve this over a bed of wilted greens or pasta (see serving suggestions above) and top with sauce.