Chicken with Prosciutto and Sage

4 boneless, skinless chicken breast halves
8 leaves of fresh sage
8 paper-thin slices of prosciutto
2 Tbsp (30 ml) olive oil
1/2 cup (125 ml) vermouth, dry white wine, or chicken broth
1/4 cup (60 ml) light cream or half and half
Salt and freshly ground pepper to taste

Hold the chicken breast halves firmly on a cutting board with the palm of your
hand. Using a sharp knife, carefully cut the chicken breasts in half horizontally,
sliding the knife blade between your hand and the cutting board. Place a sage leaf
on each piece of chicken, and wrap with a slice of prosciutto, securing with a
toothpick if necessary. Heat the oil in a skillet over moderate heat and saute
each piece of chicken for 2 to 3 minutes on each side. Add the vermouth and cook
covered for 3 minutes. Remove the chicken from the skillet and add the cream,
salt, and pepper. Bring the sauce to a boil and pour over the chicken. Serves
4.

Jenn B aka Mom2Sam and Tiny

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