Place chicken breasts between double sheets or plastic wrap. Pound until uniformly about ⅓ " thick. Sprinkle with salt and pepper. Divide chopped sage evenly over breasts.

Top each breast with 2 slices of prosciutto. Wrap any excess under the bottom of the breast.

Dredge both sides of each breast in flour. Shake off any excess flour. Transfer to a platter until ready to cook.

Preheat oven to 200 degrees. Heat oil and butter in a large frying pan. When hot add chicken breasts prosciutto side down. Cook about 4 minutes, flip and cook another 3 minutes on the other side. Do not crowd the pan -cook in batches. Transfer to oven proof platter to keep warm while the rest are cooking.

Shake wine and 1 Tbsps flour in a jar until evenly mixed. When breasts are cooked add the chicken broth and lemon juice to the same skillet and bring to a boil. Add the wine/flour mix and stir until thickened. Season to taste with salt and pepper.

Serve breasts with a bit of lemon sauce drizzled over them.