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Ingredients
  • 8 (6 ounce) chicken cutlets
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 16 large fresh sage leaves
  • 16 thin slices prosciutto
  • 3 tablespoons olive oil
  • 1 cup dry white wine
  • 1 cup low-sodium chicken broth
  • ½ stick butter
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