Instructions: Lightly salt three chicken breasts. Sprinkle evenly with chopped sage. Place slice prosciutto on top of the chicken, and pound it into the breast until the thickness of the chicken reaches 3/8-inch.

Meanwhile, heat olive oil in a sauce pan. Lightly flour chicken pressed with ham. Place in heated oil, ham-side down. Brown one side, turn and brown the other side.

Drain off excess oil, deglaze with 4 ounce of white wine, add artichokes, fresh lemon juice, cream, butter and cook until sauce is thickened.

On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

This recipe yields 3 servings.

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