Step 1: Prepare the Chicken

1. If the chicken cutlets are thick, place them between two sheets of wax paper.
2. Pound to ½-inch thickness using the flat side of a meat mallet or a heavy skillet.
3. Season both sides with salt and black pepper.

Step 2: Assemble the Saltimbocca

4. Place 2 large sage leaves on each chicken cutlet.
5. Wrap each cutlet with 2 slices of prosciutto, securing the sage in place.

Step 3: Cook the Chicken

6. Heat 1 ½ tablespoons olive oil in a large skillet over medium heat.
7. Add 4 cutlets and cook for about 2 minutes per side, or until golden brown and cooked through.
8. Transfer to a platter and tent with foil to keep warm.
9. Repeat with the remaining olive oil and chicken cutlets.

Step 4: Make the Sauce

10. Pour white wine into the same skillet, scraping up browned bits.
11. Simmer for 1 minute, then add chicken broth.
12. Cook for 4 to 5 minutes, reducing slightly.
13. Remove from heat and swirl in butter until melted and the sauce is creamy.

Step 5: Serve & Enjoy

14. Spoon 2 tablespoons of sauce over each chicken cutlet before serving.