Put the chicken breasts
between two sheets of
greaseproof paper and beat with
a rolling pin until roughly twice
their original size. Lay two
rippled slices of prosciutto on
top of each breast and secure
with cocktail sticks. Dust each
breast lightly with flour, then
season with salt and pepper.
(Can be made several hours
ahead up to this point, and
Heat the oil in a frying pan,
drop in the sage leaves (they
should sizzle) and fry for 30
seconds until just crisp. They
can burn quickly so watch them.
Lift out the leaves
with a slotted spoon and drain on
kitchen paper. Add the butter to
the pan, let it melt, then fry the
chicken for 3-4 minutes on each
side until cooked and well
browned. Remove from the pan
and set aside.
Pour in the wine, stirring well
to scrape all the lovely sticky
bits from the bottom of the pan.
Let the mixture bubble until the
wine is reduced by about half.
Stir in the cream or crème
fraîche, put the chicken back in
the pan and heat through. Scatter
the fried sage leaves on top and
serve with pasta tossed with a
little olive oil and some freshly chopped sage leaves.