Involtini di Pollo con Prosciutto e Salvia (Chicken Wrapped with Prosciutto and Sage)

• 600 g Chicken breast
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 12 leaves Fresh sage
• 120 g Prosciutto
• 1 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 150 ml White wine, dry
• 30 g Unsalted butter, cold

1. Slice the chicken breasts horizontally to make thin escalopes, then season both sides with the fine sea salt and black pepper. Lay a sage leaf on each escalope and wrap tightly with prosciutto so the seam sits underneath.
2. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Add the involtini seam-side down and pan-fry for 3–4 minutes per side until the prosciutto is crisp at the edges and the chicken is just cooked through.
3. Transfer the involtini to a warm plate. Lower the heat to medium, add the garlic and cook for 30–60 seconds until fragrant, then pour in the white wine and simmer for 2–3 minutes until reduced by about half.
4. Take the pan off the heat and swirl in the unsalted butter until glossy and lightly thickened. Return the involtini to the pan for 1 minute to coat in the sage-scented juices, then serve immediately with the sauce spooned over.

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