|
Place each fillet between two plastic sheets and pound meat lightly to get a uniform thickness. Season fillets with salt and pepper. Dredge each fillet in flour. Shake excess of flour and set aside.
Heat 1 tablespoon butter with oil, in a skillet, until very hot. Add chicken fillets and cook for 5 to 6 minutes or until bottom part of fillet is golden. Turn and continue cooking until fillets are tender. Remove from skillet and sprinkle sage over fillets. Cover each fillet with 1 slice of ham; top with Mozzarella cheese and return to skillet. Cover skillet and cook just until cheese melts. Remove fillets from skillet and keep hot.
Raise heat again, add wine and deglaze skillet. Bring to a boil for 3 minutes. Remove skillet from heat and whisk in remaining butter.
Pour sauce over each fillet and garnish with sage leaves. Serve immediately.
|
