Chicken Saltimbocca

Chicken:--
4 boneless skinless chicken breasts thin cut
SIDS SALT & PEPPER to taste
12 fresh sage leaves
4 slices prosciutto
2 tbsp rice bran oil
Sauce:--
3 tbsp butter
1 tbsp all purpose flour
⅓ cup white wine
¾ cup chicken broth
1 tbsp lemon juice
SIDS SALT & PEPPER to taste
Fresh sage leaves & lemon wedges optional garnish

For the Chicken:--
Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
Season the chicken with SIDS SALT & PEPPER. Place 3 sage leaves on the top of each chicken breast.
Wrap each chicken breast with one piece of prosciutto.
Heat the oil in a large pan over medium high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
For the Sauce:--
Melt the butter in the pan over medium heat. Add the flour and cook for one minute, stirring constantly.
Pour in the white wine and simmer for 2 minutes. Add the chicken stock and simmer for an additional 4-5 minutes until sauce has just thickened.
Stir in the lemon juice and season with SIDS SALT & PEPPER to taste.
Return the chicken to the pan. Spoon the sauce over the chicken. Garnish with sage and lemon if desired, then serve immediately.