1 broiler/fryer chicken, cut up and skin removed (or preferred chicken pieces)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1 Tbsp. butter
1 C. white wine
4 thin slices proscuitto
1 shallot, chopped
1 Tbsp. fresh sage (or 1 tsp. dried sage leaves)
1 garlic clove, minced
1. Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil and butter.
2. Add the remaining ingredients, stirring to loosen browned bits. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Bring sauce to a boil; cook for 10-12 minutes or until liquid is reduced to 3/4 cup. Serve with chicken.