Chicken Saltimbocca

We eat a lot of chicken. Have you noticed? This is one of my all time favorites and it's a great work night dinner since it takes about 15 minutes to make. I usually serve it with asparagus or broccoli or some other kind of green. This is from Food & Wine.

4 chicken breasts, halved or pounded into thin cutlets
10 sage leaves
4 slices of prosciutto
1/2 cup flour
3 tbsp olive oil
4 tbsp butter
1/4 cup dry white wine
1 cup chicken stock

1. Season the chicken with salt and pepper. Place 2-3 sage leaves on each breast and wrap the breast with a slice (or two for full coverage) of prosciutto. The prosciutto should stick together so you shouldn't need a toothpick. Lightly dredge the breasts in flour and shake off the excess.

2. Heat a large skillet to medium high and add oil and 2 tbsp of butter. Cook the chicken until the prosciutto starts to curl  - the chicken may not be cooked through - you'll finish it after next step. Transfer the cooked chicken to a plate.

3. Add the remaining 2 tbsp of butter to the pan, add the win and cook over high until reduced by half. Add the stock and bring to a boil. Cook until reduced by half again.

4. Return the chicken to the pan and cook until chicken is done.