Chicken with Prosciutto and Sage



4 boneless, skinless chicken breast halves

8 leaves of fresh sage

8 paper-thin slices of prosciutto

2 Tbs (30 ml) olive oil

1/2 cup (125 ml) vermouth, dry white wine, or chicken broth

1/4 cup (60 ml) light cream or half and half

Salt and freshly ground pepper to taste



Hold the chicken breast halves firmly on a cutting board with the palm

of your hand. Using a sharp knife, carefully cut the chicken breasts

in half lengthwise, sliding the knife blade between your hand and the

cutting board. Place a sage leaf on each piece of chicken, and wrap

with a slice of prosciutto, securing with a toothpick if necessary.

Heat the oil in a skillet over moderate heat and saute each piece of

chicken for 2 to 3 minutes on each side. Add the vermouth and cook

covered for 3 minutes. Remove the chicken from the skillet and add

the cream, salt, and pepper. Bring the sauce to a boil and pour over

the chicken. Serves 4.



Bon appetit from the Chef and staff at World Wide Recipes