Pound each sliced chicken breast until it is ½” to ¾” thick.
Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
Deglaze with white wine and cook until it’s au sec or almost gone.
Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
10. Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
11. Serve the pan sauce over top of the cooked chicken saltimbocca.