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1.Preheat oven to 425 degrees.
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2.Lay out thinly sliced chicken breast (pound if they are more than 1/4 inch thick). Then top with prosciutto so that one entire surface of breast is covered.
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3.Mix flour, salt, and pepper together on plate. Dredge chicken in flour and gently shake off excess.
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4.Heat 1 tbsp of olive oil over medium high heat in non stick pan. Working in batches, sautee each breast placing procuitto side down first for about 2-3 minutes on each side. Chicken should have a nice golden brown color to it. Repeat process adding more olive oil as needed for each chicken breast.
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5.Place chicken on baking sheet and place on upper rack in oven. Bake for 7-8 minutes.
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6.Meanwhile, turn down heat to medium low and add garlic to pan to cook for about 30 seconds. Careful not to burn garlic!
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7.Then add white wine to deglaze pan, scraping off brown bits from bottom and sides of pan.
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8.Turn up heat and bring wine to a boil and let reduce.
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9. Add chicken stock. Roll butter in flour, add to sauce and whisk quickly to prevent clumping. This will thicken the sauce.
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10.Add thyme and parsley. Season with salt and pepper to taste.
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11.Remove chicken from oven and top with wine sauce. Serve immediately.
