1. In a shallow dish, combine flour with salt and pepper.

2. Press each chicken breast into flour and coat on both sides, shaking off excess. Place on a plate and continue until all breasts are floured.

3. Heat olive oil and 3 tbsp butter over medium heat in large non-stick skillet.

4. Sauté each chicken breasts for 4 minutes on each side until lightly brown.

5. Remove chicken and place on plate. Cover to keep warm.

6. Turn heat on pan to low. Place each slice of prosciutto in pan and cook for 1-2 minutes. Remove and set aside.

7. Add remaining butter and white wine to pan over medium low heat. 

8. Place chicken breasts back in pan over low heat to warm for 5 minutes.

9. Transfer to serving plate and top with prosciutto and sage leaves.

10. Top all chicken with remaining sauce from the pan.

11. Sprinkle freshly grated parmesan cheese on top.

11. Serve.