Sautéed Chicken Breast with Lemon and Prosciutto Sauce

2 organic chicken breasts, skin on
4 Tablespoons sweet rice flour
2 Tablespoons arrowroot powder
3 Tablespoons organic butter
2 teaspoons garlic, minced
1 tablespoon dried sage
3 Tablespoons lemon juice
3 Tablespoons butter
2 slices thick cut prosciutto, cubed
salt and pepper to taste

1)  Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour and set aside.

2)  Heat butter and coconut oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes. Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes.

3)  Leaving fat in skillet, transfer cutlets to plate, cover loosely with foil, and keep warm in 200-degree oven while preparing the sauce.

For the Sauce:

1)  Set skillet over medium heat. Add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes. Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Off heat, swirl in butter, and add prosciutto. Season to taste with salt and pepper. Spoon sauce over cutlets; serve immediately.