INGREDIENTS
6
boneless, skinless chicken cutlets (about 4 oz. each)
salt and pepper, to your liking
12
fresh sage leaves, plus more for garnish, if desired
6
thin slices of prosciutto (I used Applegate Farms® brand )
1/2 cup
all purpose flour for dusting (you won't use all of it)
1 tbsp
olive oil
2 tbsp
unsalted butter, divided
3/4 cup
white wine of your choice
1/2 cup
low sodium, fat free chicken broth
juice of half a lemon
lemon slices for garnish, if desired