¾cupdry white wine (Chardonnay or Sauvignon Blanc)
⅓cuplow-sodium chicken stock
2tablespooncold unsalted butter
In a medium bowl, add flour, salt and pepper and stir together. Lay 2 sage leaves on each cutlet and then wrap two prosciutto slices around the middle of each cutlet, enclosing the sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge the cutlets in flour.
In a large skillet, heat olive oil over medium-high heat. Cook 2 cutlets until golden brown on each side, about 3-4 minutes per side. Remove and repeat with remaining cutlets.
Add wine and stock to skillet, scraping up the browned bits. Cook over high heat until it reduces by half, about 2 minutes. Remove from heat and add butter and minced sage leaves. Stir until butter is melted. Return chicken to pan and spoon sauce over.
Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
When you wrap prosciutto around the chicken, use the palm of your hand to press it against the chicken so it will stick. You'd be surprised but it does actually stay wrapped. Dredging in the flour helps too.
Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. Chardonnay or Sauvignon Blanc are best.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.