Chicken Saltimbocca

Ingredients

Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and freshly ground pepper
8 large sage leaves (or dried sage)
4 thin slices prosciutto di Parma
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

1/4 cup capers

Directions

1. Season the chicken with salt and pepper. Place 2 sage leaves on each breast (or sprinkle dried sage if it is what you have). 
2. Wrap a slice of prosciutto around the chicken. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
3. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
4. Add the remaining butter to the skillet. Add the capers and wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
5. Return the chicken to the skillet, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. 
6. Transfer the chicken to plates, pour the sauce on top and serve.