Place each chicken breast between plastic wrap or parchment paper and pound to ½ inch thickness using a meat mallet or rolling pin. Pat dry with paper towels and season both sides with salt and black pepper.
4 pieces chicken breasts, salt and black pepper
Lay 2 slices of prosciutto on top of each chicken breast, overlapping to cover the surface. Place 4-5 whole sage leaves on the prosciutto and press gently to adhere.
8 slices prosciutto, 16-20 leaves fresh sage
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat for 2 minutes until hot. Add chicken prosciutto-side down, leaving 1 inch between pieces. Cook without moving until prosciutto is golden and crispy, about 2-3 minutes.
2 tablespoons olive oil, 3 tablespoons butter
Flip chicken carefully with tongs. Add minced garlic to the pan and cook until chicken reaches 165°F, about 3-4 minutes. Pour in ½ cup white wine and simmer 1-2 minutes while scraping browned bits from pan.
2 cloves garlic, 0.5 cup dry white wine
Transfer chicken to a plate and tent loosely with foil. Let rest for 5 minutes. Remove pan from heat, swirl in remaining 2 tablespoons cold butter and optional lemon juice, then spoon sauce over chicken before serving.
3 tablespoons butter, 2 tablespoons lemon juice
