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- 1/4 cup all-purpose flour
- Coarse salt and ground pepper
- 4 fresh whole sage leaves plus 4 minced leaves
- 4 (6 to 8 ounces each) chicken cutlets
- 4 slices (3 ounces) thinly-sliced proscuitto
- 4 teaspoons olive oil
- 3/4 cup dry white wine
- 1/3 cup reduced-sodium canned chicken broth
- 1 tablespoon cold butter
Directions:View on PBS Food
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