Prep. time: 10 minutes
Cooking time: Under 30 minutes

1. Place the chicken breasts between two sheets of plastic wrap and flatten them into thin escalopes about 5 mm (1/4") thick. 
2. Combine the sage, flour and pepper and coat the escalopes with this mixture. 
3. In a large sauté pan, heat the butter and oil and brown the escalopes for about 3 minutes on each side, or until nicely colored. Don't fry too many at once: use two pans if necessary. 
4. Place 2 slices of prosciutto on each escalope; turn quickly so that the prosciutto-side is down in the skillet. Fry for 1 minute. Turn onto a plate (prosciutto up) and keep hot while the other escalopes are cooking. You could also place the prosciutto on the chicken just before serving if you prefer.
5. Add the remaining flour and sage to the frying pan, make a roux with the juices, then add the wine. Bring to a boil, stirring well, and cook for about 3 minutes or until the sauce is reduced by half, stirring constantly. 
6. Just before serving, place a small amount of sauce on each escalope. Serve with a green vegetable and new potatoes.