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1
Pat the chicken breasts dry and cut each one in half crosswise into two smaller, more manageable pieces.
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2
Place a half between 2 pieces of plastic wrap and, using a mallet or the back of a heavy cleaver, pound it on the underside to 1/4 inch thick.
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3
Repeat with the other halves.
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4
Line up the pounded chicken on a baking sheet or cutting board and season lightly with salt and pepper.
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5
(The prosciutto is salty on its own, so the chicken will not need much seasoning.)
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6
Wrap a piece of prosciutto around each piece of chicken, the two ends meeting on the smooth top side of the chicken.
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7
(If the prosciutto slice is too short to reach all the way around, wrap a second full or half slice around the chicken.)
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8
Lay a sage leaf across the top where the prosciutto ends meet and secure with a toothpick.
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9
Be careful not to tear the sage leaf.
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10
Place the flour in a large, shallow dish.
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11
Dredge the chicken in the flour, tapping off any excess.
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12
In a heavy-bottomed skillet, heat the olive oil over medium-high heat.
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13
When the oil is hot but not smoking, add 2 or 3 pieces of the chicken, toothpick side down.
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14
Cook until the chicken is browned and the prosciutto is crisp, about 4 minutes.
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15
Turn over and cook for an additional 3 minutes, until just cooked though.
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16
Transfer to a warmed plate to rest.
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17
Continue with the remaining chicken, adding about 1 tablespoon oil between each batch if necessary.
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18
When all of the chicken is cooked, pour the white wine into the skillet, followed by the chicken stock.
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19
Stir with a wooden spoon, scraping up any bits stuck to the pan.
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20
Simmer until the liquid is reduced by one-third, 5 to 6 minutes.
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21
Over very low heat, add the butter, 1 piece at a time, and swirl continuously until melted and emulsified.
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22
Gently remove the toothpick from each piece of chicken; if necessary, use tongs or tweezers to twist and pull out the toothpicks.
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23
The sage leaf should have adhered to the prosciutto.
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24
Pour any juices that have accumulated on the plate into the sauce and swirl to combine.
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25
Place 2 pieces of chicken on each of 4 warmed plates and pour the sauce on top.
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26
Serve immediately.
