Preparation

• If the tenders are still attached to the chicken breasts, remove them and reserve for another use. Trim any excess fat from the chicken. Cover the breasts with plastic wrap and pound with a smooth meat mallet (or a heavy sauté pan) until they’re evenly 1/2 inch thick. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
• Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over medium-high heat. When the butter is foaming, set two of the chicken breasts in the pan and sear without moving until golden brown, 3 to 4 minutes. Flip the chicken and cook until firm to the touch and cooked through, about another 3 minutes. Transfer to a platter and repeat with the other two breasts. Add the sage leaves and prosciutto to the pan and cook until crisp and slightly browned, about 1 minute. Transfer to a plate lined with paper towels.
• Pour the fat from the pan, set the pan over high heat, and add the wine. Boil, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is almost completely reduced. Add the chicken broth and boil until it’s reduced by half, about 3 minutes. Return the chicken to the pan, stir in the remaining 1 Tbs. butter, and cook for 1 minute to heat through. Serve the chicken with the sauce, sprinkled with the sage and prosciutto.

Serve with Mashed Potatoes.