Step 1: Flatten the chicken breasts using a meat mallet or rolling pin until they are even in thickness (about 1/2-inch thick). This ensures even cooking.
Step 2: Lay 2 slices of prosciutto on each chicken breast, covering the surface evenly. Place 2-3 sage leaves on top of the prosciutto. Secure everything with toothpicks.
Step 3: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts, prosciutto-side down, and cook for 3-4 minutes until the prosciutto is golden and crispy.
Step 4: Flip the chicken breasts and cook for another 3-4 minutes, until the chicken is cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
Step 5: In the same skillet, melt butter and add white wine and chicken broth. Let the sauce simmer for 2-3 minutes to reduce and thicken. Season with salt and pepper.
Step 6: Return the chicken to the skillet and spoon some sauce over it. Simmer for another 2 minutes to reheat and allow the flavors to meld together. Remove from heat and discard the toothpicks.