Slice the boneless, skinless chicken breasts into 8-12 pieces and pound each piece to about ¼ inch thick.

On each chicken piece, lay down a fresh sage leaf followed by a slice of prosciutto. Press gently with plastic wrap.

Lightly dredge each chicken piece in all-purpose flour, shaking off any excess.

Heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add chicken, cooking for 2 minutes until golden brown. Flip and cook for an additional minute.

Pour off excess fat then add a splash of dry white wine to deglaze the pan, scraping up browned bits for about 30 seconds.

Stir in a cup of chicken stock and bring to a simmer. Allow it to reduce by half (about 3-4 minutes).

Whisk in the remaining cold butter until the sauce becomes glossy and emulsified (about 1-2 minutes).

Plate the Chicken Saltimbocca, drizzling the wine butter sauce over each piece and garnish with fried sage leaves if desired.