Ingredients

• 4 ea chicken breasts, skinless, boned
• 3 T flour
• 2 T olive oil
• 2 t butter
• 2 cl garlic, sliced thin
• 15 ea sage leaves
• 2 T lemon juice
• 1 C chicken stock
• 5 T butter, softened
• 1 sl prosciutto, 1/4-inch thick, diced fine

Instructions

1. Pound the breasts into cutlets, season, dredge in the flour, then brown in oil and butter. Remove from the pan and place in oven to finish.
2. Saute the garlic and sage in 2 T butter until the garlic is fragrant and the sage is crisp. Add the lemon juice and stock, then boil and reduce to 1/4 C. Remove from heat, swirl in the remaining butter, add the prosciutto, and season to taste.
3. Plate the chicken, dress and serve hot.

Adapted from: Cook's Illustrated, May/June 1999

Contributed by: Skip