1 lbs of thin sliced chicken breasts - if not available use boneless, skinless breast and pound them to 1/4" thickness
Prosciutto - 2 thin slices per breast
Sage leaves - 1 large or 2 thin per breast
1 c. flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice, about 1/2 of a fresh lemon
1 tbl. capers
Place flour in a shallow pan or on a foil sheet, salt & pepper as desired but I find that the prosciutto makes it salty enough.
Press sage leaves onto one side of chicken breasts, lay a slice of prosciutto on each side and press to adhere. Dredge in flour and knock off the excess, you only want a thin coating of flour.
Melt butter in a saute pan & add the oil. Brown the chicken on each side staring with sage side down (about 3 -4 mins per side depending on thickness of chicken to make sure that it is cooked all the way through). Remove the chicken to a serving pan. Mix 2 tsps of the dredging flour into the wine and whisk to blend. Add to pan dripping and brown flour lighlty. Add wine, chicken broth and boil to desired thickeness (this should only take about 2 minutes). Add capers and stir, add lemon juice stir and pour over chicken.
Server with rice or a pasta like orzo to sop up the sauce (you could try mashed potatoes but I don't think this sauce goes very well with them)