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Ingredients
4 servings
4 x 6 ounceskinless boneless chicken breast halves
butterflied and lightly pounded
8sage leaves
large
4 slicesprosciutto di parma
thin
¼ cupAll-purpose flour
for dusting
2 tablespoonsextra-virgin olive oil
4 tablespoonsunsalted butter
cut into tablespoons
¼ cupdry white wine
1 cupchicken stock
kosher salt
freshly ground black pepper
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