Chicken Saltimbocca

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1. 1Step 1: If the cutlets are thick, place them between two sheets of wax paper and pound them to a 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small heavy skillet. Season with salt and pepper. Lay 2 large sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet to hold the sage in place.
2. 2Step 2: In a large skillet over medium heat, heat 1 1/2 tablespoons of olive oil. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a platter and tent with foil to keep warm. Repeat with the remaining 1 1/2 tablespoons olive oil and the remaining 4 cutlets.
3. 3Step 3: Pour the wine into the same skillet and simmer, scraping up any browned bits with a wooden spoon, for about 1 minute. Pour in the broth and simmer until slightly reduced, 4 to 5 minutes. Remove from the heat, add the butter, and swirl the skillet until the butter has melted and the sauce is creamy. Spoon 2 tablespoons of sauce over each cutlet to serve.