Let’s bring this Italian classic to life with step-by-step guidance.

1. Pound the chicken breasts to about 1/4-inch thickness using a meat mallet. This ensures even cooking and tenderness.
2. Season the chicken with salt and pepper. Place a sage leaf on each piece, then wrap with a slice of prosciutto. Secure with a toothpick.
3. Lightly coat the chicken in flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken, cooking until the prosciutto is crisp and the chicken is golden brown, approximately 3-4 minutes per side.
5. Remove the chicken and set aside. In the same skillet, pour in the white wine, scraping up any browned bits for extra flavor. Let it simmer for about 2 minutes.
6. Add the chicken broth and bring to a simmer. Return the chicken to the skillet, cooking for another 2-3 minutes until the sauce thickens slightly.
7. Stir in the butter and lemon juice until the sauce is silky smooth.
8. Discard the toothpicks before serving, pouring the luscious sauce over the chicken.

This process reminds me of the care and precision my abuela taught me — taking time with each step to create something truly special.