RECIPE INGREDIENTS
2 lemon wedges 
1/2 ounce capers
5 ounces artichoke hearts, quartered
3 ounces olive oil
1 ounce all-purpose flour
1 tbsp fresh picked sage
4 thin slices of Prosciutto ham
4 chicken breasts 5 oz. 
1 tbsp salt
2 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
1 tbsp butter

Serves 4

RECIPE DIRECTIONS
Lightly salt 4 chicken breasts. Sprinkle evenly with chopped sage. Place very thinly sliced Prosciutto ham on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

Meanwhile, heat olive oil in a saute pan on medium-low. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 2 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.

On a large 15 1/2 inch platter, place chicken breasts topped with reduced sauce and garnish with capers and lemon wedges.