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1
Preheat the oven to 400 degrees F.
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2
In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves.
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3
Brown the garlic, turning often, about 7 minutes.
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4
Turn off the heat and discard the garlic.
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5
Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with the prosciutto slice, overlapping slice and tucking underneath the breast.
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6
Heat the garlic oil over medium-high heat.
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7
Place the flour on a plate and turn the chicken in the flour, shaking off the excess.
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8
Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes.
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9
Turn the breasts over and sprinkle with salt and pepper.
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10
Place in the oven and cook for 12 more minutes.
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11
Remove the pan from the oven, place the breasts on a plate and cover with foil.
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12
Place the hot pan back on the burner over medium heat.
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13
Add the wine and scrape the brown bits from the pan.
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14
Continue cooking for 3 to 5 minutes, until the wine is reduced by half.
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15
Turn off the heat.
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16
Add the butter and stir with a wooden spoon until the sauce is slightly thickened.
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17
Pour over the chicken and serve at once.
