Instructions

1. Cook the asparagus in a large saucepan of salted boiling water until crisp and tender, about 3 minutes. Drain and cool under cold running water; drain and pat dry.
2. Feel free to sprinkle the chicken breast with some freshly ground black pepper. I decided not to salt the chicken since I felt the prosciutto was salty enough. Place 4 sage leaves on each chicken breast. Wrap each chicken breast with 2 slices of prosciutto, pressing to adhere. Spread the flour in a shallow dish. Dredge the chicken in flour, dusting off the excess; then transfer to a baking dish.
3. Set a rack over a baking sheet and heat 2 tablespoons of the olive oil in a large skillet. And add 2 of the chicken breast and cook over medium-high heat, turning once until golden and just cooked through, about 4 minutes. Transfer the chicken to the rack. Repeat the process with the remaining olive oil and chicken breast.
4. Add the sweet wine and stock to the skillet boil over medium-high heat until the liquid is reduced by half, about 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add half of the chicken and asparagus to the skillet and cook over medium heat until hot, about 2 minutes. Season with a little salt if you would like; stir in half of the parsley. Transfer the chicken and asparagus to plates and pour the sauce on top. Repeat with the remaining sauce, chicken, asparagus and parsley.