|Chicken breast cutlets||1 Pound|
|Chopped sage/3/4 teaspoon crumbled dried sage||2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Extra virgin olive oil/Butter||2 Tablespoon|
|Mozzarella cheese||3 Ounce|
|Dry white wine||1⁄2 Cup (8 tbs)|
1. Season chicken lightly with chopped sage, salt, and pepper. In a large frying pan, heat olive oil over medium-high heat. Add chicken in batches and cook until browned on one side, about 3 minutes per batch. Turn and layer on prosciutto and cheese. Reduce heat to medium-low, cover pan, and cook until cheese is melted and chicken is white throughout, about 2 minutes. Remove from pan.
2. Add wine to frying pan and cook, stirring up browned bits clinging to bottom. Boil until slightly reduced, about 1 minute.
3. Spoon sauce over chicken. Garnish with sage leaves, if desired.