2 chicken breasts, cut into half and pounded with a meat mallet until they are very thin
1/4 teaspoon salt
12 teaspoon black pepper
8-12 slices of prosciutto (I like to use 12 for great flavor)
1/4 cup grated Parmesan (feel free to leave out if you want)
1 teaspoon dried sage or 2 teaspoons fresh sage
1 tablespoon oil (I like to use coconut but use what you like)
2 tablespoons butter
1 (14-ounce) can low-sodium chicken broth
4 tablespoons fresh lemon juice
4 tablespoons dry white wine (low-carbers, leave this out and just add additional chicken broth)
Sprinkle each piece of chicken with salt and pepper. Place 2-3 pieces of prosciutto on one side and sprinkle the Parmesan and sage in the center and fold in half. You can use toothpicks to keep the chicken from opening up.
Heat the oil in the pan to medium, add the chicken and allow it to cook until golden brown on both sides (2-3 minutes per side.)
Add the butter, chicken broth, lemon juice and white wine and allow it to cook on medium-low until the chicken is fully cooked through. This should take 8-10 minutes.
Serve the chicken with the condensed sauce drizzled over.