INGREDIENTS
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4 chicken breasts gently pounded thin
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4 slices prosciutto
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8oz gouda
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12 sage leaves 6 chopped 6 left whole
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1/2 cup Sauvignon Blanc
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2 tablespoons unsalted butter
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4 tablespoons olive oil
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1/2 cup flour
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1 package baby spinach
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4 cloves (2 minced garlic 2 quartered)
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1 lemon cut into 1/4 inch slices
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1/3 cup chicken broth
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Salt and pepper