Ingredients
Serves 4-6
3 tablespoons olive oil
8 large sage leaves
4 boneless, skinless chicken breasts
6 slices prosciutto
½ cup plain flour
Salt and pepper to taste
180ml white wine
Juice ½ lemon
100g cold unsalted butter cut into pieces
Method
Preheat the oven to 180ºC.
Place a sage leaf on top of each breast and wrap the entire breast with 1½ slices of prosciutto, overlapping slice and tucking underneath the breast.
Place the flour on a plate and dust the chicken in the flour, shaking off the excess.
In a large oven-proof sauté pan, heat the olive oil over medium heat then carefully place the breasts in the pan, sage side down, and sauté until golden brown - about 5 minutes.
Turn the breasts over and sprinkle with salt and pepper, white wine, lemon juice and butter, place in the oven and cook for 7-10 minutes more.
Remove from the oven, drizzle sauce on top and serve with a crisp salad.