Preheat your oven to 250°F (120°C) to keep the chicken warm after searing.

Sprinkle the chicken breasts lightly with about 0.1 tsp of salt and a pinch of pepper, keeping in mind that the prosciutto will add significant saltiness.

Place 2 to 3 fresh sage leaves on top of the smooth side of each breast and wrap each one with 2 slices of prosciutto, angling the meat to cover the entire breast; secure with toothpicks if necessary.

Heat 2 tbsp (30ml) of oil in a large stainless-steel skillet over medium-high heat until the oil is shimmering and hot.

Place the chicken into the skillet, sage-side down, and cook for 4 to 5 minutes until the prosciutto is crispy and golden brown.

Flip each chicken breast over and continue to cook for approximately 3 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove the chicken from the skillet, transfer to an oven-safe plate, and place it in the preheated oven to keep warm.

Pour 0.75 cup (180ml) of chicken stock and 0.25 cup (60ml) of lemon juice directly into the hot skillet used for the chicken.

Simmer the liquid over medium heat while whisking vigorously to scrape up the browned bits (fond) from the bottom of the pan.

Whisk in 1 tbsp (7g) of coconut flour if you prefer a creamier sauce, continuing to stir until the sauce is hot and slightly thickened.

Remove the chicken from the oven, spoon the hot sauce over the breasts, garnish with capers and lemon pinwheels, and serve immediately.