Chicken with Prosciutto and White Wine Sauce

4 Small or 2 Large cut in half: Boneless, skinless chicken breasts

Salt & Pepper

8 large fresh Sage leaves
4 slices Prosciutto
Flour*
2 Tablespoons olive oil
4 Tablespoons butter, divided
1 Shallot, diced
1 cup dry white wine
1 cup chicken stock
1/4 cup chopped Parsley

With a sharp knife, butterfly the chicken breasts so they lay flat, pound them gently if necessary to make them 1/2 inch thick.

Season with some salt and pepper

Press 2 sage leaves into the center of each breast.

Lay one piece of prosciutto over the top of each breast, wrapping the edges underneath, and pat it down so it sticks to it.
Set  aside.

Spread the flour onto a plate. Set aside.

On Medium, heat the oil in a large skillet that will fit all the chicken pieces. 
When the oil is hot, add 2 Tablespoons butter and let melt.

Dredge the chicken, both sides, in the flour, then add them to the skillet prosciutto side down.

Cook for about 3 minutes each side.  Check temperature if necessary to make sure they are cooked through.

Remove the chicken from the pan to a paper towel lined plate.

Once they are out of the skillet, add the shallots and the remaining butter.

Cook for about 4 minutes.

Add the wine and bring to a boil.  Cook until it is reduced by half, about 2-3 minutes.

 Add the chicken stock and simmer for 5 minutes, uncovered.

Stir in the parsley, and add the chicken back to the pan. 

Serve.

~Recipe credit to Lidia Bastianich (with a couple of minor edits)