Recipe by Chef Jacquie

• 4 Chicken cutlets about 5-6 ounces each
• 4 fresh whole sage leaves
• 4 Slices of Prosciutto di Parma
• 2 Tablespoons Olive Oil
• 2 cups white wine
• 2 cups chicken stock
• 4 Tablespoons of butter
• 1 teaspoon of kosher salt
• Fresh ground black pepper

Season chicken cutlets on both sides with salt and pepper.  Place a slice of Prosciutto of top of chicken,  a sage leaf  and then secure with a toothpick for easier cooking.

Heat a large frying pan over medium-high heat, add oil and place chicken in pan sage side down and cook for 4 minutes.  Turn chicken over and cook for another 3 minutes, until golden brown. Remove from pan and set aside, cover loosely with foil wrap.

Place pan back on the stove, add wine to deglaze, scraping all the bits from the bottom and sides of pan and reduce by half.  Add stock and reduce by half.

Remove pan from heat and swirl in butter until sauce becomes thick and glossy.  Add the chicken back to the pan to warm up and serve immediately.

Serves: 4