Slice each chicken breast in half lengthways, then place each slice between two sheets of plastic wrap, or parchment paper.

Gently pound, with the flat side of a mallet or a rolling pin, to an even 1/4 inch thickness as shown.

Next, place each chicken breast flat on your working surface and season with sea salt and pepper on both sides.

Place 2 fresh sage leaves on top, then wrap each chicken breast with a slice of prosciutto.

Heat your oil in a heavy skillet, over medium heat.

Add the chicken breasts in batches, and cook until golden brown and cooked through, 4 minutes per side.

Once your chicken is done, remove from the skillet and set aside.

Pour in the wine and cook stirring constantly, while scraping your pan to loosen the browned bits.

Simmer until the wine is reduced and the alcohol is cooked off, about 5-6 minutes.

Meanwhile, in a small bowl, whisk the broth with the flour until well combined.

Pour the broth mixture into your hot skillet with the wine, and stir to combine. As soon as it starts bubbling, it should also start to thicken up a bit.

Return cooked chicken back into your skillet and carefully nestle it into your sauce. I threw in a few extra sage leaves into the sauce at this point.

Continue to cook spooning hot sauce all over the chicken until heated through, just another minute or so.

Serve while hot and enjoy!