- 6 (6-oz) boneless, skinless chicken breasts, pounded to ¼-inch thickness
- kosher salt and freshly ground black pepper
- 12 fresh sage leaves
- 12 slices Italian prosciutto
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- ¼ cup fresh-squeezed lemon juice
- ½ cup chicken broth
- ½ cup dry white wine
- lemon wedges for garnish (optional)
Lightly season the pounded chicken breasts on both sides with salt and pepper.
Place 2 sage leaves on top of each breast, then lay two slices of prosciutto flat on top of the sage leaves.
Fold the chicken breast in half, so that the sage and prosciutto are inside. It’s okay if the ends of the prosciutto are peeking out.
Heat olive oil in a large, non-stick sauté pan on medium-high. CHEF’S NOTE: For best results, do not use cast-iron or any other reactive pan.
Cook the chicken for 3-4 minutes per side, or until cooked through, and remove to a plate to keep warm.
Add lemon juice, chicken broth and white wine to the sauté pan, and stir to combine.
Bring the sauce to a boil and then reduce to a simmer.
Return the chicken to the pan and allow the sauce to simmer for 5 minutes, basting the chicken frequently.
To serve, pour the sauce over the chicken.
Season with black pepper and a drizzle of olive oil.
Serve with lemon wedges on the side.