Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to gently pound them to an even thickness of about 1/2 inch.

Season both sides of the chicken breasts with salt and pepper.

Lay two slices of prosciutto on each chicken breast and top each with a fresh sage leaf.

Lightly dredge the chicken breasts in the all-purpose flour, shaking off excess.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Place the chicken, prosciutto side down, in the hot skillet and cook for 4 to 5 minutes until golden brown, then flip and cook for an additional 4 to 5 minutes.

Remove the chicken from the skillet and set aside, then pour the white wine into the pan and scrape up any browned bits, simmering for 1 to 2 minutes.

Return the chicken to the skillet and simmer in the sauce for 2 minutes, then serve immediately.