with Lemon White Wine Sauce
Slice the 3 chicken breast in halves
I didn't realize how small the pieces of sage were, I would use 1-2 if they are larger leaves, if not, a few won't hurt.
Add a slice of prosciutto over the chicken breast, sage side up.
Pour flour to a large boil and add salt and pepper, then stir. Cover each breast in flour to give a light crispy layer.
Melt half a stick of butter in a large skillet pan, and begin cooking the pieces of chicken until done.
Begin boiling a pot of fettuccine noodles with olive oil, parsley, and a pinch of salt. Boil until tender.
Take the two lemons, cut in half and juice them.
In a medium size pan, begin sauteing the mushrooms in olive oil, with salt and pepper. Once golden brown, pour in the dry white wine and let it boil. Once boiling, add the lemon juice, chicken stock, other half stick of butter, and parsley to the pan and let simmer.
Once the chicken and the white wine sauce is done, add the sauce to the pan of chicken and let it simmer to soak up the flavor. Then serve!