The original recipe calls for pounding the chicken breasts, which is fine. They're more tender that way, sure. But that makes a gross mess in the kitchen and this works just fine without that step.

Pre-heat over to 200 degrees and place a heatproof platter inside.

Rinse chicken and pat dry. Season with salt and pepper. Press sage leaves into the chicken breast. Drape with a slice of prosciutto and press them tightly together. Pat chicken into flour and cover lightly but completely on both sides.

Heat oil in large nonstick skillet over medium-high heat. Cook chicken, prosciutto side down, about 4 minutes. Turn chicken over and cook another 4 minutes or until golden brown. Transfer chicken to oven and allow to rest until interior temp reaches 140 or whatever temp makes you feel all safe and stuff.

Whisk wine with remaining 1 tablespoon flour in small bowl. Pour broth and lemon juice into skillet and bring to boil. Add wine mixture a bit at a time, whisking until sauce thickens slightly. Season to taste with salt and pepper.

Serve with rice, topped with sauce