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1
Preheat oven to 400*F.
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2
Loosen the skin slightly from each chicken breast by sliding a finger gently beneath 1 edge, leaving the opposite edge attached, set aside.
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3
Heat 1 TBS of the oil in a medium skillet over medium heat, add the shallots and garlic and cook until tender and aromatic, but not browned, 3 to 5 minutes.
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4
Take the pan from the heat and stir in the lemon zest, thyme, sage, and prosciutto with salt and pepper to taste.
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5
Carefully stuff 1/2 of the mixture under the skin of each chicken breast.
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6
Heat the remaining 2 TBs oil in a large nonstick skillet over medium high heat.
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7
Cook the chicken, skin side down, until well browned, about 4 minutes.
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8
Turn and cook another 4 minutes, then transfer the breasts to a baking sheet and bake until the juices run clear when pierced with the tip of a knife at the thickest part, about 10 minutes.
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9
While the chicken is baking make the sauce by melting the butter in a small skillet over medium low heat.
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10
Shake the pan gently so that the butter melts evenly.
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11
Watch carefully as the butter begins to foam, then take the pan from the heat when the butter turns a light brown and smells slightly nutty (Don't burn).
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12
Stir in the parsley and lemon juice, seasoning with salt and pepper to taste, plus more lemon juice if needed.
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13
Put the chicken on a hot serving platter, spoon the sauce over and serve.
