Breast Of Chicken And Ham
|Chicken breasts||3 , boned skinned, and halved|
|Flour||1⁄4 Cup (4 tbs)|
|Pepper white||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
|Dried sage||1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
Put chicken between 2 pieces of waxed paper and pound very thin.
Dip in mixture of flour, salt, and pepper.
Heat oil and butter in large skillet.
Saute chicken breasts until browned on underside.
Turn and sprinkle each breast with sage.
Lay a slice of ham on top of each chicken piece.
Cook on low heat 5 minutes.
Add wine; simmer for 2 minutes more.
Serve chicken with pan juices poured over it.