1. Pound the breasts as thin as possible. 2. Cut the ham into slivers. 3. Melt the butter into a frying pan. 4. Add enough olive oil to coat the bottom of the pan. 5. Sauté the chicken in the butter/oil mixture until nearly done. 6. Remove the chicken to a plate covered with paper towels. 7. When all of the chicken is done, deglaze the pan with the wine. 8. Place the carrots and ham in the pan and cook on low for about ten minutes until the carrots get soft and the mixture thickens. 9. Push the ham/carrot mixture to the side and return the chicken to the pan. 10. Cover the chicken with the ham/carrot mixture. 11. Crumble the sage on top. 12. Cover and simmer for about two minutes. 13. Remove the chicken from the pan and place it on a serving platter. 14. Arrange the ham/carrot mixture on top of the chicken. 15. Pour the sauce from the pan on top and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
