Kristy's Chicken Saltimboucca

Lay chicken breast halves on a cutting board and cut in half horizontally. Pound chicken thin between 2 pieces of plastic wrap.

Place sage leaves, then provolone, then procuitto on one side of each breast. Combine flour, lemon zest, salt & pepper in a wide-shallow dish. Dredge chicken pieces in flour mixture.

Heat non-stick skillet and add 2 TBS olive oil. Brown chicken (in batches) 2-3 minutes each side in olive oil. Keep warm in oven.

Deglaze pan with wine. Add chicken stock, lemon juice, and chopped sage. Reduce until slightly thickened. Add capers and artichoke hearts. Add chicken back to pan.

Serve with sauce over chicken.