Ingredients:
4 boneless, skinless chicken breasts, pounded thin.
Ground black pepper
Almond flour (between 1/2-1 cup, just used for dredging the chicken...you could also just use regular flour)
1 tablespoon minced sage
4 slices proscuitto
1 tablespoon olive oil
1.25 cups dry white wine
2 teaspoons lemon juice
2 tablespoons unsalted butter
Salt, to taste
Adjust oven rack to middle position and preheat oven to 200 degrees. Combine almond flour and pepper in shallow dish. Pat cutlets dry with paper towels. Dredge chicken in flour and transfer to large plate. Sprinkle evenly with minced sage and then place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere.
Heat oil in a large skillet over medium-high heat until beginning to shimmer. Add chicken to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
Pour off excess fat from skillet. Stir in wine, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving.
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