Cut you chicken breast in half to create six pieces (I was able to get three pieces out of one of the chicken breasts because it was very large) In a wide dish, season your flour with salt and pepper. Coat each chicken piece with flour and shake off the excess. Repeat with all the chicken pieces.

Next place a sage leaf on the floured chicken breast.

Cover with one slice of prosciutto. Next secure the sage leaf and prosciutto with a toothpick. Make sure to get both the sage leaf and prosciutto. Repeat with the remaining chicken pieces.

Heat olive oil over medium high heat and cook your chicken prosciutto side up until you get a nice brown color on each piece of chicken. This should take about 3-5 minutes.

While the chicken is browning. Zest your lemon and set aside. Juice your lemon and set aside.

Flip the chicken over, to crisp the prosciutto. This should take about 2 minutes, but it depends on how crispy you want it.

Flip the chicken back over to check the crispiness of your prosciutto. Crisp it gain if you like. We like it crispy.

Remove the chicken from the pan to a dish, and lower the heat to medium low. Add the butter, garlic and shallot. Saute for a minute or two.

Add the lemon juice, and chicken broth. Let the sauce simmer for 2 minutes. Add salt & pepper if needed.

Add your chicken back to the pan and cover. Simmer on medium low for about 10-15 minutes, or until the chicken is cooked through. If you are making sides or just aren't ready for that chicken yet, you can turn the heat to low to give yourself some extra time.

Sprinkle the lemon zest on the chicken.

Serve with sauce.