Kyckling Saltimbocca

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1. 1
   Slice each breast lengthwise into two cutlets to make a total of 6 cutlets.
2. 2
   Cover with wax paper and pound each one to about 1/4" thick. Season chicken lightly with salt and pepper.
3. 3
   Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over.
4. 4
   Lightly pound ends of chicken to seal.
5. 5
   Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. Discard the remaining flour.
6. 6
   Heat a nonstick skiller over medium-high heat. When hot, spray with olive oil.
7. 7
   Sauté chicken 1 minute on each side. You will have to do this in a few batches.
8. 8
   Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.
9. 9
   Add chicken broth and butter and return chicken to the sauce.
10. 10
    Finish cooking on low about 5 minutes.
11. 11
    Serve this over a bed of wilted greens or pasta (see serving suggestions above) and top with sauce.