Chicken Saltimbocca

Working with one chicken breast at a time, place chicken breast on a cutting board. Hold it in place with the palm of your non-cutting hand, and use a sharp knife to slice chicken horizontally into two even cutlets. Repeat process with remaining chicken breast. Cover each breast half with plastic wrap, and use a meat mallet or rolling pin to pound to 1/2-inch thickness.

Season chicken on both sides with kosher salt and pepper. Allow it to sit at room temperature for 15 minutes. Place 2 sage leaves on each breast and top each breast with a slice of prosciutto, pressing to adhere. Trim prosciutto edges so that they don't overhang from the chicken, if needed.

Line a small plate with paper towels. In a large stainless steel, cast iron, or carbon steel skillet, heat 2 tablespoons oil over medium heat until shimmering. Add remaining 8 sage leaves, cook, basting occasionally, until bubbles subside and sage leaves become crisp, 30 to 60 seconds. Using a slotted spoon, transfer leaves to prepared plate. Set skillet aside (do not wipe out).

In a shallow dish, such as a pie plate, place 1/2 cup (2 1/4 ounces; 64 g) flour. Heat oil in reserved skillet over medium-high heat until shimmering. Working with two chicken pieces at a time, lightly dredge chicken in flour, and shake off excess. Place chicken in hot oil, prosciutto-side down, and cook, undisturbed, until almost cooked through, lightly browned, and chicken edges turn white, about 3 minutes. Flip chicken, and cook until lightly browned on second side and an instant-read thermometer inserted into thickest part of chicken registers 160°F (71°C), about 2 minutes. Transfer chicken to a large plate; repeat with remaining 1 tablespoon of oil and 2 chicken pieces. (Do not wipe out skillet).

Add butter to drippings in skillet, and melt over medium-high heat. Whisk in remaining 1 tablespoon flour; cook, whisking constantly, until mixture is smooth and color darkens to deep blond, 30 to 60 seconds. Whisk in wine and simmer, stirring occasionally and scrapping bottom of skillet to loosen any browned bits, until reduced by half, about 1 minute. Add stock and lemon juice; cook over medium heat, stirring occasionally, until mixture thickens enough to coat the back of a spoon, 4 to 5 minutes. Remove from heat.

Divide chicken among four plates; spoon sauce evenly over chicken. Top with crispy sage, and serve with lemon wedges.