6 boneless chicken breast halves
3 tbsp. chopped fresh sage
salt and freshly ground pepper to taste
1 c. flour
3 tbsp. extra virgin olive oil (plus more if needed)
1 1/2 c. unsalted chicken stock
2 oz. thinly sliced Prosciutto, julienned
2 to 3 tsp. balsamic vinegar

Pound chicken to 1/2-inch thick. Sprinkle with sage, salt and pepper. Dredge chicken in flour; shake off excess. Heat olive oil in a large sauté pan over medium heat. Working in batches, brown chicken on each side, then transfer to a platter. Whisk stock into pan. Add Prosciutto and vinegar and bring to a boil. Reduce heat to low; return chicken to pan and cook, basting occasionally with sauce, until juices run clear when chicken is pierced with a knife, about 7 to 10 minutes. Transfer to a warm platter. Season sauce with salt and pepper and serve alongside.