Always looking for a new way to make chicken breast, I had this recipe from Epicurious.com in my recipe box for a couple of years. It's pretty similar to what I've already made many, many times before, but distinct in it's own way.
It came out petty good, my only comment is that the sauce was too tangy so I'd probably omit the lemon next time around.
2 Boneless Chicken Breasts
4 Fresh Sage Leaves
4 Salami Slices
1/2 C Flour
1 Tbsp. Butter
1 Tbsp. Olive Oil
2 Tbsp. White Wine
2 Tsp. Flour
1/2 C. Chicken Broth
-Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper.
-Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere.
-Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
-Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
-Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken.