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1
Pat chicken dry.
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2
Mix flour, salt and pepper on a plate.
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3
Dredge chicken in flour mixture to lightly coat it; shake off excess.
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4
Arrange it on a rack set over a pan for up to 1 hour (or refrigerate for several hours uncovered).
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5
Cut or fold cheese slices and prosciutto so they will fit atop the chicken pieces.
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6
Finely grate 1/2 teaspoon lemon zest and then squeeze the juice from the lemon so you have 2 or 3 tablespoons.
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7
Have sage leaves and other ingredients near the stove.
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8
Heat a very large (or 2 medium) nonstick skillet(s) over high heat.
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9
Reduce heat to medium; add oil and heat until hot but not smoking.
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10
Add chicken in a single, uncrowded layer.
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11
Cook without turning until underside is golden, about 2 minutes.
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12
Flip chicken.
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13
Working quickly, top each chicken piece with 2 small sage leaves, then a slice of cheese and then a slice of prosciutto.
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14
Cook until bottom is golden, about 1 minute.
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15
(This will depend on how long it takes to top the chicken with the sage, cheese and prosciutto.)
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16
If desired, use a wide spatula to carefully flip chicken again so prosciutto side is down and cook 30 seconds to warm the prosciutto and soften the cheese.
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17
Transfer chicken to a warm serving platter, arranging the pieces prosciutto side up; tent loosely with foil.
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18
Turn heat under pan to medium-high.
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19
Add wine; boil to reduce wine by half while scraping up all the browned bits.
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20
Stir in garlic, lemon zest and juice.
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21
Whisk in butter until its almost melted.
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22
Add the sliced sage; remove from heat.
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23
Season with salt.
