Preparation Steps

• Pound the chicken. Place the chicken between 2 pieces of plastic wrap on a work surface. Use a meat mallet, a rolling pin, or something similar to pound each piece to an even thickness of about 1/3-inch.
• Prepare the chicken. Season the chicken breasts evenly on both sides with salt and pepper. Lay the chicken flat on a work surface and arrange 4 sage leaves flat over each piece. Place 2 pieces of prosciutto on top of the sage leaves over each piece of chicken. Press the prosciutto into the chicken.
• Dredge. Add the flour to a rimmed plate and dredge both sides of each piece of chicken lightly in the flour.
• Pan fry. Heat the olive oil over medium-high heat in a large, heavy-bottomed saucepan. Add the chicken, prosciutto-side down, and sear for 3 minutes. Flip and cook for an additional 3 minutes or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
• Make the sauce. Reduce the heat to medium and add the butter to the pan. Once the butter has melted, add the garlic and saute for 1 minute. Add the white wine and cook for 1 minute. Add the chicken stock and cook for 3-5 minutes or until the sauce has thickened.
• Put it all together. Pour the sauce over the chicken and serve warm.