Instructions

1. Pat dry the chicken breasts with some paper towel. Season well all over with and pepper. You won't need salt because prosciutto is very salty on it's own. Place the whole sage leaves on top of the breasts and wrap carefully with the prosciutto.
2. Now lay a piece of cling film on the counter. Put the wrapped chicken on it and cover with a second piece. Flatten the crap outta it with a rolling pin or meat mallet. You want each breast to be 1/2" thick. Make sure the meat is the same width bashed all over so it cooks evenly.
3. Heat a pan (I always prefer cast iron) over medium heat with a Tbsp of oil.
4. When hot but not smoking, add the bashed, prosciutto wrapped chicken. Cook 3-4 minutes per side. Remove from the pan, set on a wire rack, and cover with aluminum foil to rest for 5-10 minutes.
5. As it rests, return the pan to the stove and carefully add the wine, lemon juice, and chopped sage leaves. Simmer and allow the wine to reduce by about half - make sure to scrape up any bits left in the pan. Those have lots of flavor! Season with salt and pepper.
6. Once the liquid has reduced, strain through a fine sieve. When serving, spoon a Tbsp or two over the chicken along side some of Jaime's roasted cauliflower & some fresh Spring veggies.
7. Eat.