INGREDIENTS (based on one 8 oz breast. Increase as necessary for the number of breasts you make):
- 1 8 oz boneless, skinless chicken breast, (or slice one of those monster 16oz chicken breasts in half horizontally)
- 2 thin slices prosciutto
- fresh sage leaves (amount depends on their size, but at least 4 large ones)
- 1/3 cup dry, crispy bread crumbs (1/4 cup may suffice, but I accidentally used a 16 oz chicken breast the first time)
- 1/4 cup flour
- salt and pepper
- olive oil and butter for pan
- 1/2 cup chicken broth (or 1/4 cup each dry white wine and chicken broth)
- Cut the chicken breast into two equal pieces, then pound them very thin (1/4" to 1/2" thick) to tenderize them, allow them to cook more evently, reduce cooking time, and provide more surface area for more yummy topping in each bite.
- Sprinkle both sides of chicken pieces with salt and freshly ground black pepper.
- On the non-skin side (for better adhesion), place as many sage leaves as you can while still leaving enough of a border around each for the prosciutto to adhere to the chicken.
- Lightly coat chicken pieces with flour (A good quality gluten free flour mix will work fine).
- Melt equal amounts of butter and olive oil in a skillet (just enough to coat bottom of pan).
- Add the chicken to the skillet and cook 2-3 minutes on each side.
- Remove the chicken from the pan and put the pieces on a plate.
- Pour chicken broth in the skillet and scrape the pan to loosen any remaining chicken and flour bits. Stir on high heat until the broth reduces in volume by at least half. Pour over chicken and serve. (If you are using wine, deglaze the pan with the wine before adding the chicken broth)
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