Directions

1. Season both sides of each chicken breast with salt and pepper.
2. Place 2 sage leaves on top of each chicken breast. Wrap 2 slices of prosciutto around each chicken breast, tucking the ends underneath the chicken to cover as much of the chicken as possible.
3. Spread the flour in a shallow pie plate and dredge both sides of each wrapped piece of chicken in the flour. Set prepared chicken on a plate.
4. In a large skillet over medium-high heat, heat the olive oil and butter. Add each wrapped chicken breast, prosciutto seam-side down, and sear for around 4-5 minutes. Turn each chicken breast over and continue to cook until the chicken reaches 160 F and the prosciutto is crispy, approximately 5-6 minutes. The timing will depend on the thickness of the chicken breasts, so temperature check to ensure the chicken is thoroughly cooked.
5. Remove the chicken from the skillet and place on a plate.
6. In the same skillet over medium heat, add the wine to deglaze the pan. Add the shallot, garlic and green olives and cook for 2-3 minutes. Add the chicken stock, cooking until the liquid is reduced in half, approximately 5-6 minutes. Remove the skillet from the heat and add in the mascarpone, parsley and lemon juice. Stir to incorporate the ingredients into the sauce. Taste and season with additional salt and pepper, if needed.
7. Plate the chicken, spoon the sauce over the chicken and garnish with additional parsley. Serve and enjoy!