6 Kings/Bell & Evans Chicken Breast Halves, pounded to 1/4-inch thickness
1/4 Pound Prosciutto, thinly sliced
1 Large Bunch Fresh Sage (with large leaves)
4 Tablespoons Kings Organic Butter, divided
1 Cup Dry White Wine
Preheat oven to 250 Degrees
1. Sprinkle salt and pepper on both sides of chicken. Top each breast with 1 prosciutto slice and 1 sage leaf.
2. Melt 1-1/4 tablespoons butter in heavy large skillet over high heat until foaming.
3. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook chicken in a single layer, prosciutto side down, until brown, about 3 minutes. Using spatula, carefully turn chicken over, keeping sage leaf intact. Cook until brown, about 2 minutes. Transfer to a rimmed baking sheet and keep warm in oven.
4. Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining tablespoon of butter. Transfer chicken to platter and pour sauce over. Serve immediately.