0.7 cup less-sodium chicken broth dry white fat-free
0.3 cup flour all-purpose
2 teaspoons sage fresh chopped
1 tablespoon olive oil
0.5 cup part-skim mozzarella cheese shredded
1 ounce pancetta very thinly sliced cut in half crosswise (2 slices)
0.3 teaspoon salt
4 chicken breast halves boneless skinless
Equipment
frying pan
plastic wrap
broiler
rolling pin
meat tenderizer
Directions
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle chicken evenly with salt and pepper; dredge in flour.
Preheat broiler.
Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Add 2 chicken breast halves; cook 4 minutes on each side or until lightly browned and done.
Place chicken on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining oil and chicken.
Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 6 minutes or until wine is reduced to 1/4 cup.
Add butter, stirring until butter melts.
While sauce simmers, sprinkle sage evenly over chicken; top each piece of chicken with half a slice of prosciutto and 2 tablespoons cheese. Broil 2 minutes or until cheese melts and is lightly browned.
Place chicken on serving plates; spoon sauce evenly over chicken.
