skinless, boneless chicken breasts (1 lb/500 g), each cut horizontally into 2 pieces
thin Black Forest ham or prosciutto (approx. 3 oz/90 g)
reduced sodium chicken broth
In a shallow dish, combine flour, salt and pepper. Set aside.
Place 1 sage leaf on each piece of chicken and wrap with a piece of ham. Press gently to adhere. Dredge meat in the seasoned flour, tapping off the excess.
In a large non-stick skillet, heat the oil over medium-high heat and cook the meat until golden brown and cooked through, about 4 min. per side.
Transfer to a plate and keep warm. Add onion to skillet and cook until golden, about 8 min. Stir in broth and cook until liquid is reduced and slightly thickened, about 5 min. Stir in balsamic vinegar. Serve onion mixture over chicken.
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