• Step 1: Pound the chicken breasts between two sheets of plastic wrap or parchment paper until they are about 1/4-inch thick. Season both sides with salt and pepper.
• Step 2: Wrap each chicken breast with 2 slices of prosciutto, securing with toothpicks if needed.
• Step 3: In a large skillet, heat the olive oil over medium-high heat. Add the wrapped chicken breasts and cook for 3-4 minutes per side, or until the prosciutto is crispy and the chicken is cooked through. Transfer the chicken to a plate and set aside.
• Step 4: In the same skillet, reduce the heat to medium and add the garlic. Cook for 1 minute, stirring constantly, until fragrant.
• Step 5: Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
• Step 6: Add the chicken broth and bring the mixture to a simmer. Cook for 5 minutes, or until the sauce has thickened slightly.
• Step 7: Remove the skillet from the heat and stir in the butter and chopped sage until the butter is melted and the sauce is smooth.
• Step 8: Return the chicken to the skillet and spoon the sauce over the top. Serve immediately, garnished with additional fresh sage if desired.