Instructions: Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and saute until brown, about 3 minutes per side. Transfer chicken to plate.

Add onion, carrot and celery to skillet; saute until vegetables begin to brown, about 5 minutes. Return chicken and any accumulated juices to skillet; add wine, prosciutto and sage. Bring to boil. Reduce heat to medium-low. Cover; simmer until chicken is cooked through, about 6 minutes per side. Serve chicken with sauce.

This recipe yields 2 servings;

can be doubled.

Comments: This can also be prepared with duck breasts, which is how it is often made in Tuscany. Either way, the dish is good with rosemary-flavored mashed potatoes and sauteed artichoke hearts. To end, crumble macaroons over melon balls.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.