Lay chicken breasts flat on a cutting board and pound thin

Salt and pepper on both sides of the chicken.

Lay 2-3 sage leaves on each breast, and then take a slice of prosciutto and wrap each breast so the sage is secured.

Add olive oil to a medium saute pan, coat well, and heat to medium.

Carefully transfer the chicken breasts to the saute pan and cook for 3 minutes on each side or until the chicken is lightly browned and cooked to an internal temperature of 160 degrees.

Remove the chicken and place on a platter and cover.

Dissolve the cornstarch in the chicken stock, add to the saute pan, and add lemon juice. Bring to a boil, and pour over the chicken breast.