Using a meat mallet, pound the chicken cutlets between 2 sheets of plastic wrap (one at a time) until approximately 1/8 inch thick. Season lightly with salt and pepper on both sides.

Place 1-2 sage leaves on each chicken cutlet pressing down lightly so they stick.

Wrap 1-2 slices of prosciutto around each piece of chicken pressing to adhere it to the meat. The prosciutto will help the sage stay in place during cooking.

Dredge each piece of chicken in the flour shaking gently to remove any excess. Set aside.

Heat 1 tablespoon oil and 2 tablespoons butter to a large skillet over medium high heat.

Add 2-3 pieces of chicken, depending on the size of the pan, to the pan with the prosciutto seam side down and cook until crisp, approximately 1 minutes. Turn the chicken over and continue to cook for an additional minute.

Add the marsala wine to deglaze the pan scraping up the brown bits with a wooden spoon. Cook until reduced by half, approximately 2 minutes.

Add the stock and reduce by half, approximately 3 minutes.

Stir in the remaining butter and add the chicken back to the pan. Continue cooking for an additional 1-2 minutes until the sauce begins to thicken.

Transfer to a platter and serve with the pan sauce.