Step 1: Prepare the chicken

• Season the chicken breasts lightly with salt and pepper.
• Place two sage leaves on each piece of chicken, then cover each with a slice of prosciutto. Press firmly to adhere.
• Lightly dust both sides of the chicken with flour, shaking off any excess.

Step 2: Sear the chicken

• Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
• Place the chicken in the skillet, prosciutto side down, and sear for 2–3 minutes until golden. Flip and cook for another 2 minutes on the other side. Remove the chicken and set aside.

Step 3: Make the sauce

• Reduce the heat to medium and add the white wine to the skillet, scraping up any browned bits. Let it simmer for 1–2 minutes.
• Add the chicken stock and simmer for 3–4 minutes until slightly reduced. Stir in the lemon juice and 2 tablespoons of butter, whisking until smooth.

Step 4: Finish the dish

• Return the chicken to the skillet and spoon the sauce over the top. Cook for 2–3 minutes to heat through. Adjust seasoning with salt and pepper if needed.

Step 5: Garnish and serve

• Transfer the chicken to a serving platter and pour the sauce over it. Garnish with chopped parsley and serve immediately.