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* Serve this over a bed of wilted greens and top with sauce
3 (8 oz) chicken cutlet halves (24 oz total) , fat removed
3 (1.5 oz) slices paper thin prosciutto, cut in half
6 sage leaves
1/4 cup flour
olive oil spray
1 tbsp butter
salt and fresh pepper
3/4 cup fat free chicken broth
1/4 cup white wine
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