Place each chicken breast between two pieces of plastic wrap and pound to ½ inch thickness.

Sprinkle both sides with salt and pepper.

Lay two slices of prosciutto over each breast and top with a sage leaf.

Lightly dust the wrapped chicken with flour, shaking off excess.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium-high heat.

Place chicken prosciutto-side down and cook 4–5 minutes until golden brown.

Flip chicken, add remaining 2 tablespoons butter, and cook 4–5 more minutes until cooked through and crispy.

Remove chicken and pour chicken broth and white wine into the skillet, scraping up browned bits.

Simmer the sauce 2–3 minutes to reduce.

Return chicken to the pan, spoon sauce over, and serve.