Chicken with Prosciutto Sauce

This is a really easy weeknight meal that can be adapted to feed a large crowd.  It is simple, flavorful and a crowd pleaser.  I made this on Monday for dinner but also expanded the recipe for my nieces communion and fed 60 people.

Ingredients:
3-4 chicken cutlets
1/2 cup of flour
1/4 tsp of black pepper
1/4 tsp of dried sage
1 tsp of salt
1 cup of chicken broth
2 tbsp of balsamic vinegar
3 oz of thin sliced prosciutto, sliced into small strips

Olive oil

In a deep dish suitable for dredging, combine the flour, pepper, salt, and sage. Dredge the chicken in the flour mixture. In a large skillet, over medium heat enough oil to coat the bottom of the pan until shimmering. Brown chicken for 3-5 minutes on each side until nicely browned. The chicken will cook through in the sauce. Set the chicken aside on a place and then add to the skillet the broth and vinegar.  Bring to a boil and add the prosciutto. Stir to combine and reduce to a simmer.  Add the chicken back in and cook for 10 minutes at a simmer to combine all flavors and cook the chicken all of the way through.  Be sure to not let all of the liquid evaporate.  Serve the chicken with the pan sauce.