Instructions: Halve chicken breast lengthwise and flatten slightly between sheets of plastic wrap.

Dredge the chicken lightly in the seasoned flour. In a large skillet heat the butter over moderately high heat until the foam subsides and in it saute the chicken, patted dry and seasoned with salt and pepper to taste, for 2 minutes on each side, or until it is browned lightly. Transfer the chicken with tongs to a heated plate and keep it warm, covered, in a prehated 250 oven.

To the skillet add the white wine and the sage, bring to a boil, stirring and boil 1 minute. Add the chicken with any juices that have accumulated on the plate and the prosciutto, simmer the mixture, covered for 4 to 5 minutes, or until the chicken is springy to the touch and just cooked through, and season it with salt and pepper. Transfer the chicken to 2 plates and spoon the prosciutto sauce ove rit.

Serves 2.

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