4 slices chicken pounded thin
4 slices prosciutto
1 tbsp. crumbled sage
1/2 c. white wine
1/4 c. oil
4 tbsp. butter
Flour
1 pkg. spinach cooked with dash of garlic powder and nutmeg

Heat oil in pan. Coat chicken in flour and cook both sides; cover each piece with slice of prosciutto. Sprinkle on sage. Add wine and butter dredged in flour. Continue cooking until butter melts, spooning sauce over prosciutto. Serve over cooked spinach.