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1
Sprinkle chicken breasts with salt and pepper.
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2
Sprinkle the top only with sage (1/2 teaspoons each) or top with 2 fresh sage leaves on each breast.
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3
Place 2 slices prosciutto on each chicken breast (to cover the breast, not overlapping).
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4
Place in a gallon freezer bag, one at a time, and pound to 1/4-inch thickness.
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5
Dredge both sides in flour.
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6
In a large saute pan over medium heat, melt 2 tablespoons butter and 2 tablespoons olive oil, swirling them together to mix until foam forms.
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7
Place 2 chicken breasts in the pan and allow to brown on the first side, around 3 minutes, or until golden brown.
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8
Flip and cook for an additional 3 minutes on the 2nd side.
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9
Remove to a platter and loosely tent with foil, or place in a 200 degrees oven to keep warm.
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10
Repeat with the remaining chicken, adding more butter and oil if needed.
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11
Keep pan juices/oils for the sauce.
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12
SAUCE DIRECTIONS: Add the dry white wine and chicken stock to the pan, scraping up the brown bits with a spoon.
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13
Add a pinch of salt and pepper and reduce down by 1/2 volume.
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14
Add in lemon juice and zest.
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15
Swirl in butter until dissolved, then add capers.
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16
Spoon over chicken and serve.
