INGREDIENTS
1/2 cup
all purpose flour
1/2 tsp
Salt & Pepper
8 oz
skinless boneless chicken breasts
4 slices
prosciutto
8 large leaves
sage
1/4 cup
extra virgin olive oil
1/2 cup
white wine
1/4 cup
lemon juice
2 tbsp
unsalted butter
8 ozs
marinated artichoke hearts
2 tbsp
capers
1 tsp
salt
2 tbsp
heavy cream
8 ozs
orzo
1/2 cup
kalamata olives
1/4 cup
parmesan cheese
1/4 cup
parsley
1/2 tsp
salt
1/4 cup
olive oil