Ingredients:
8 - 6 ounce chicken cutlets
1 tsp. salt
½ tsp. black pepper
16 large fresh sage leaves
16 thin slices prosciutto
3 tbsp. olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
½ stick butter
Instructions:
Season chicken with salt and pepper. Put 2 sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.
Heat 1 1/2 tbsp. olive oil in a large frying pan over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side.
Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.
Pour wine into the same frying pan and simmer, scraping up any browned bits with a wooden spoon, about 1 minute.
Pour in broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat. Add butter and swirl the frying pan until butter has melted and sauce is creamy. Spoon 2 tbsp. sauce over each cutlet to serve.