Main Ingredients:

8 chicken cutlets, about 2 ounces each
8 thin slices of prosciutto
8 large leaves of fresh sage
1/2 teaspoon salt
1/4 freshly ground black pepper
1/2 cup flour
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/2 cup non-fat, reduced sodium chicken stock
1 tablespoon trans-fat free margarine

Cooking Preparation of the Recipe:

Place a slice of prosciutto along one side of each of the chicken cutlet slices, and top with a sage leaf. Fold the chicken over to cover the prosciutto and sage. Pound along the edge to seal or secure with toothpick. Sprinkle with salt and pepper. Dredge in flour.

Heat half the olive oil in a large skillet over medium-high heat. When the oil is hot, add half the chicken and cook for one minute, turning once until both sides are golden-brown. Reduce the heat if the flour coating begins to burn. Transfer to a plate. Repeat with remaining olive oil and chicken and remove chicken to a plate.

Add white wine to the pan and bring to a boil, while scraping the browned bits from the bottom of the pan. Reduce the liquid to about one-half, then add chicken broth. Return the chicken to the pan and cook an additional 5-6 minutes until the liquid reduces by 1/3 and the chicken is cooked throughout. Stir in the margarine and serve immediately.

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