How to Prepare

1. Cut each breast in half and butterfly it.

2. Put apiece of chicken in on a sheet of parchment paper, fold it over, and pound it with the smooth side of your tenderizer. Repeat this with the other pieces of chicken.

3. Season your chicken with salt and pepper. Make sure if there are super thin edges you fold them in.

4. Slice your parmesan cheese onto the chicken breast (3-4 slices).

5. Place 3-4 sage leaves on top of the cheese, and then add the piece of prosciutto on top of the sage.

6. Repeat steps 4 and 5 for the other pieces of chicken.

7. Coat the chicken in flour and gently shake off the excess.

8. Coat the bottom of a large pan with 2-3 tbsp. of olive oil and heat the pan on medium high heat.

9. Add 1 tbsp. of butter to the pan. When it bubbles we know the pan is hot enough.

10. Add the chicken to the pan, chicken side down. Cook for ~3 minutes to get a brown on the chicken. Then gently flip and leave it for 1-2 minutes.

11. Flip the chicken again and add 1/4-1/2 cup of wine then zest your lemon in the middle of the pan.

12. Add the rest of the butter to the pan.

13. Remove the chicken and plate it when it is done cooking.

14. Scrape the pan to get all the flavor for the sauce.

15. Drizzle the sauce over the chicken.

16. Top with more parmesan and enjoy!