Chicken Saltimbocca

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded

Salt and freshly ground pepper

8 large sage leaves

4 thin slices prosciutto di Parma

All-purpose flour, for dusting

2 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter, cut into tablespoons

¼ cup plus 2 tablespoons dry white wine

1 cup chicken stock or low-sodium broth

Directions at foodandwine.com

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