Cut the chicken breasts in half and pound them lightly using a rolling pin or meat mallet until they’re roughly ½cm (¼ inch) thick.

Place one sage leaf in the centre of each cutlet then place a slice of prosciutto on top. Secure the sage and prosciutto in place using a toothpick.

Lightly season the plain side of each cutlet with a little salt then dredge each cutlet in a little flour, shaking off any excess just so it’s lightly coated.

Heat olive oil in a large pan on a medium heat, once hot place the chicken in prosciutto side down and cook until crispy (about 4-5 minutes) then turn round and cook for a further 4 minutes on the other side until cooked through.

Remove the chicken and place on a plate. Add the wine to the pan and scrape any brown bits, simmer for around 2-3 minutes until the wine has reduced by half then add the chicken back to the pan to warm up.

Turn off the heat and serve.