Prepare the Chicken: Lay the chicken breasts flat on a cutting board. Season both sides with salt and pepper. Place 2 sage leaves on top of each chicken breast, then wrap each breast with 2 slices of prosciutto, securing the sage leaves in pla

Dredge the Chicken: Lightly dredge each chicken breast in flour, shaking off any excess.

Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts, prosciutto side down first, and cook for about 3-4 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set aside.

Make the Sauce: In the same skillet, add the white wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half, then add the chicken broth and simmer until the sauce has thickened slightly, about 3-5 minutes. Whisk in the remaining tablespoon of butter until the sauce is smooth and glossy.

Serve: Return the chicken to the skillet, spooning the sauce over the breasts to warm them through. Serve immediately with lemon wedges on the side.