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1
Season the chicken with salt and pepper.
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2
Place 2 sage leaves on each breast.
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3
Top with a slice of prosciutto, trimming it to fit.
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4
Press the prosciutto to help it adhere to the chicken.
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5
Dust the chicken with flour, shaking off the excess.
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6
Heat a large skillet.
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7
Add the oil and 2 tablespoons of the butter.
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8
Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes.
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9
Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute.
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10
Transfer the chicken to a plate; repeat with the remaining chicken.
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11
Pour off any fat and wipe out the skillet.
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12
Add the remaining butter to the skillet.
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13
Add the wine and cook over high heat until reduced by half, 2 minutes.
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14
Add the stock and bring to a boil.
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15
Cook until reduced by half, 3 minutes.
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16
Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper.
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17
Transfer the chicken to plates, pour the sauce on top and serve.
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18
Wine Recommendation: Earthy, complex Tuscan red: 2004 Fattoria Le Pupille Morellino di Scansano.
