Chicken Breasts with Prosciutto

2 Chicken breast halves with the skin and bones
2 Tablespoons olive oil
1/4 cup finely chopped garden carrots
1/4 cup finely chopped garden celery
1/2 cup finely chopped garden onions
1/4 cup dry white wine
1/3 cup chicken broth, from the can or homemade
1/2 teaspoon dried garden Basil
1 teaspoon dried garden Parsley
1 teaspoon dried garden Sage
1/2 teaspoon dried garden Tarragon
1/4 cup Italian prosciutto, slivered
Salt and Pepper to taste

Salt and pepper the chicken. Heat oil in medium skillet over medium-high heat. Add the chicken breasts and saut� until brown, about 3 minutes per side. Transfer chicken to plate.

Add the chopped carrots, onions, and celery to skillet; saut� until the vegetables begin to brown. This takes about about 5 minutes or so. Do not burn them.

Return the chicken and any juices to skillet; add wine, chicken broth, herbs and prosciutto. Bring to boil.

Reduce heat to medium-low. Cover; simmer until chicken is cooked through, about 6 minutes per side. Serve chicken with the delicious sauce.

Serving Hint: The chicken breasts can be served over a bed of wild rice and long grain rice mixture.