Place the chicken slices in between baking paper and bash to make them thinner. Tp with shavings of Parmesan followed by a slice of proscuitto so the cheese is covered. Trim the slice of prosciutto if necessary, to fit the chicken. Place a couple of sage leaves over and secure with toothpicks.
Place some flour on a plate and lightly dust the underneath of the chicken slices.
Heat a knob of butter in a frying pan. Add the saltimbocca chicken-side down and cook on a medium heat for 2 mins or until sealed. Turn over and cook for a further 2 mins. Turn them over again, increase the heat to high, add white wine and cook for a minute. Remove the chicken and place in a serving dish.
Add another knob of butter to the pan and cook for about 30 seconds or so until creamy. Pour the butter sauce over the chicken and serve immediately with some fresh parmesan shavings.
