Directions
Slice chicken breasts in half horizontally and pound just a little bit
Flour split chicken breasts and season with salt and pepper (and ground sage.)
Melt 1½ ounces of the butter in a large heavy skillet. When butter foams, add chicken breasts, a few at a time, and sauté on each side for three minutes. Remove from pan and place in a baking pan or dish.
When all chicken breasts have been sautéed, remove any excess butter, add the white wine and deglaze skillet.
Then add the chicken stock, bring to a boil and reduce to about half the volume. Add the remaining butter to the sauce and simmer for about 3 more minutes.
On top of each chicken breast half, place a sage leaf, then a slice of prosciutto, and the cheese on the very top.
Pour sauce around chicken breasts in baking dish and bake at 375 degrees for about 4 minutes, or until cheese is melted. Serve with your favorite pasta or starch and vegetable.
Notes: I chopped the sage leaves and sprinkled on top of each chicken breast instead of using a whole leaf. I also omitted the remaining butter from the sauce, because I used more of it in the initial sautéing process, therefore didn’t feel I needed to add the extra at the end!)