准备

• 如果招标仍然固定在鸡胸肉上，请将其取下并保留其他用途。修剪鸡肉中多余的脂肪。用塑料包裹盖住乳房，并用光滑的肉槌（或重炒锅）磅，直到它们均匀1/2英寸厚。用1/2茶匙的季节。盐和1/4茶匙。胡椒。
• 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.
• 将脂肪从锅中倒入，将锅放在高火上，然后加入葡萄酒。煮沸，用木勺从锅底上刮掉所有褐色碎片，直到葡萄酒几乎完全减少。加入鸡肉汤，煮沸，直到减少一半，约3分钟。将鸡肉放回锅中，搅拌剩余的1汤匙。黄油，煮1分钟以加热。将鸡肉与酱汁一起食用，撒上鼠尾草和熏火腿。

服务土豆泥。