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1
In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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2
Set aside.
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3
Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing the sage.
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4
Flatten with the palm of your hand to help the prosciutto adhere to the chicken.
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5
Dredge the cutlets in the seasoned flour; tap off excess.
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6
In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
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7
Cook 2 of the cutlets until golden brown and cooked through, 3 to 4 minutes per side.
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8
Remove the cutlets, and keep warm.
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9
Repeat with the remaining 2 teaspoons oil and 2 cutlets.
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10
Add the wine and broth to the skillet; cook over high heat until reduced by three quarters, about 2 minutes.
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11
Remove from the heat; let cool for 1 minute.
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12
Add the butter and minced sage; stir until the butter is melted, about 30 seconds.
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13
Spoon the sauce onto plates; top with the cutlets.
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14
Serve immediately.
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15
In a large (12-inch) skillet, warm the oil.
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16
Cook the spinach in 3 additions, letting the first batch wilt before adding the next, and tossing often, until completely wilted, 3 to 4 minutes total.
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17
Stir in the raisins.
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18
Season with salt and pepper.
