Pat chicken breasts dry with a paper towel. Place 3 sage leaves on each breast. Top each breast with 2 slices of prosciutto and secure with toothpicks.
Heat oil in large skillet over medium heat.
Lightly flour the chicken on both sides. Add chicken to the pan prosciutto side down and cook for 4 – 5 minutes. Turn chicken and cook for an additional 5 – 7 minutes (depending on thickness) until done.
Transfer the chicken to a plate and cover with foil.
Add butter and 4 sage leaves to the pan and cook, stirring constantly, until the butter is completely melted.
Add white wine and stir scraping up any brown bits on the bottom of the pan. Stir in the chicken stock and lemon juice.
Bring to a boil and cook for 4 – 5 minutes until sauce thickens and reduces. Add chicken back to the pan prosciutto side up and cook for 3 – 5 minutes.
Transfer the chicken to serving plates and spoon sauce over the top.
