Step 1

Slice the chicken breasts lengthwise to get 4 thin slices.

Step 2

Place each slice between parchment paper and bash them out with a meat mallet or heavy rolling pin.

Step 3

Place a slice of ham on each chicken breast and top with a sage leave.

Step 4

Stitch both into the chicken with a toothpick.

Step 5

Place the flour on a flat plate, dredge the underside of the chicken in the flour, and shake off the excess.

Step 6

Heat up the butter and the olive oil over high heat until the butter is melted.

Step 7

Add the chicken breast ham/sage side down and cook for 3-4 minutes until the ham is browned.

Step 8

Flip them over with a spatula and add pepper to taste. Don´t salt them yet, because the ham is already very salty.

Step 9

Cook for 2 minutes and add the white wine.

Step 10

Lower the heat to medium-low and cook with the wine for another 3-4 minutes and transfer the meat to a plate.

Step 11

Add the butter to the wine in the pan and quickly whisk it in.

Step 12

Let the sauce reduce for another 1-2 minutes until it thickens slightly and add salt and pepper to taste.

Step 13

Return the meat to the pan and serve. Or leave meat on the plate and drizzle with the sauce.