Ingredients

• 6 chicken breasts, boneless, skinless halves - lightly pounded to 1/2" thick
  
• 3 tablespoons, fresh sage (If fresh sage is not available, dried may be substituted, however, double amount.) - chopped
  
• salt and freshly ground pepper to taste
  
• 1 cup, all-purpose flour
  
• 3 tablespoons, extra virgin olive oil
  
• 1 1/2 cups, chicken stock
  
• 2 ounces, prosciutto - thinly sliced and julienned
  
• 3 teaspoons, balsamic vinegar
  

Method

1. Sprinkle chicken evenly with sage and season lightly with salt and pepper
   
2. Put flour in shallow dish: dredge chicken in flour and shake off excess
   
3. In a large saute' pan over medium heat, warm olive oil
   
4. Working in batches, cook chicken until golden brown on one side, about 5 minutes
   
5. Turn chicken over and cook until golden brown on second side, transfer to a platter and keep warm
   
6. Whisk stock into pan
   
7. Add prosciutto and vinegar, bring to a boil
   
8. Return chicken to pan and immediately reduce heat
   
9. Continue to cook chicken on low heat, basting occasionally with pan sauce, until juice from chicken runs clear when pierced with a sharp knife, about 7 to 10 minutes
   
10. Transfer chicken to a warmed platter, Correct sauce with salt and pepper if necessary and spoon over chicken.