INGREDIENTS
3 tbsp
olive oil, divided
4 oz
prosciutto, sliced or torn into thin strips
12
large fresh sage leaves, divided (8 left whole, 4 leaves minced)
1 lb
chicken breasts, pounded to even thickness
Salt
Black pepper
1
medium onion, finely diced
4 cloves
garlic, minced
Crushed red pepper
2 tsp
flour
1 cup
dry white wine (can replace with chicken broth)
3 cups
chicken broth
1 1/2 cups
water
12 oz
dry spaghetti noodles, broken in half
3 tbsp
capers, drained
2 tbsp
butter
1
lemon, zested and juiced