Pound the chicken breasts to a uniform thickness of ¼ - ½ inch (you’re making scallopini).

After pounding, cut any loose pieces off of the cutlets, and cut them into small pieces to add to the sauce.

When pounded out, cut into portion sized pieces (that is, about the size of your prosciutto slices).

Preheat your oven to 400 degrees F.

Sprinkle each breast portion with the rubbed sage.

Season the chicken with salt and pepper.

Top each breast with a slice of prosciutto, pressing it down so that it sticks.

Dredge each portion with flour on each side.

Heat a large skillet, and add 2 Tbsp oil and 2 Tbsp butter.

Add the garlic and allow it to cook a little.

Add 2-3 of the breasts, prosciutto side down, and cook over medium high heat for 2-3 minutes. Don’t crowd the pan. Flip to brown the other side.

Remove to a plate and repeat with the other breasts, adding another 2 Tbsp each of oil and butter.

Add the small chicken pieces to the pan and stir fry them until brown.

Add the wine to the skillet and deglaze the bottom. Cook this over high heat until reduced to half.

Add the chicken stock and bring to a boil, reducing by half again.

Add the remaining butter and whisk through until melted.

Taste the sauce and season if needed.

Return all of the chicken to the skillet, nestling them into the sauce. Or place in a 9x13 glass dish and pour the sauce over the top.

Place in the 400-degree oven for 8 minutes.

Remove the chicken to the plates or a serving platter, and top with the remaining sauce.

Garnish with grated cheese and fresh parsley.