Season the chicken pieces with salt and pepper on both sides.

Place the prosciutto on top of the chicken, trimming to fit if required. Press it down to make it stick and then place 1-2 sage leaves on top. Secure with toothpicks.

Dredge all chicken pieces in flour and shake off excess. Place chicken onto parchment paper and set aside.

Heat a large pan to medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.

Once melted, add chicken pieces prosciutto side down and sear until golden (about 2-3 minutes).

Flip and cook the other side for 1-2 minutes more or until cooked through. Place chicken onto a wire rack.

Work in batches, using more olive oil and butter as required.

Once all chicken pieces are cooked, prepare the sauce by adding white wine to the pan.

Turn heat to high and scrape the pan with a wooden spoon to remove all brown bits.

After 1 minute, add chicken stock and cook sauce until it thickens and reduces by half (about 3 minutes).

Once reduced, turn heat down to medium-low and add remaining butter. Whisk sauce together and taste. Adjust salt and pepper as required.

Once satisfied with the taste, add chicken pieces back into the pan and gently mix to warm chicken through (about 2 minutes).

Sprinkle chicken saltimbocca with parsley and serve right away.