Season chicken with salt and pepper. Add once sage leaf in the center on one side of each piece of chicken, press firmly. Cover that side of chicken with one piece of prosciutto, tucking anything that goes beyond the size of the chicken underneath. Gently press the prosciutto into the chicken so it adheres.

In a shallow bowl, add the flour. Season with salt and pepper. Dip each prepared piece of chicken into the flour on both sides, making sure to brush off any excess flour.

Add one tbsp of oil and one tbsp of butter to a large skillet over medium heat. Place the remaining sage leaves in the oil and fry until crisp on both sides then remove from the pan. Cook the chicken in batches until golden on both sides (takes about 7-10 minutes total..the chicken is thin so don’t overcook it!)

Once you’ve removed all of the chicken, add some more oil if necessary, then add in the shallots. After 30 seconds add in the apples and cook until golden brown on the bottom. Flip the apple slices, then add the wine and gently stir to deglaze the pan. Then add in the apple cider, cover the pan and continue cooking for about 5 minutes until the apples are soft. Adjust seasoning here. Cut the heat, add butter and stir well to emulsify.

Plate the chicken with the apples and sauce on top.

ENJOY!!!