3 whole chicken breasts
1 tbsp. olive oil
2 thin slices ham
1/2 c. chicken stock
Salt & black pepper
Seasoned flour
1 tbsp. butter
1/2 c. dry white wine
12 fresh sage leaves

Skin and bone the breasts and cut each one lengthwise. Coat the chicken with seasoned flour. Heat the oil and butter in a skillet over moderate heat and lightly brown the chicken. Cut the ham into narrow strips and add to the chicken. When the chicken is golden brown, pour in the white wine and enough stock to almost cover the chicken breasts. Then add the coarsely chopped sage.