What you will Need...
extra virgin olive oil
1 pound boneless/skinless chicken breast
1 cup flour
2 tbsp sage
5 oz dry fruity white wine (e.g. pinot grigio)
3 tbsp butter
juice of 1/2 lemon
1 3/4 oz capers
4 tin slices prosciutto ham (although pancetta probably works better)
Mix flour and sage with spoon until thoroughly blended. Dredge chicken and cook in oil, until
browned on both sides. Dredge chicken in flour/sage again and cook thoroughly. Add wine, and reduce wine by half. Also add remaining flour (as needed) to thicken. Mix butter into wine mixture until it glistens. Add lemon juice and capers.
Serve chicken with prosciutto/pancetta over fettuccine.
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