Place the chicken pieces on a cutting board, and sprinkle both sides with salt and pepper.
Sprinkle 1 teaspoon of the chopped sage evenly across all four pieces of chicken. Place a piece of prosciutto on top of the sage and press down to make it stick.
Place a whole leaf of fresh sage in the middle of each piece, and hold in place with half of a toothpick.
Pour 1/2 cup of flour on to a plate and spread evenly. Dredge each piece of chicken carefully in the flour to cover all sides.
In a large frying pan set on medium, heat the olive oil. Place the chicken in the pan prosciutto side down, cooking for about 3 minutes. Turn over and cook the other side for 3 minutes, and remove pieces from pan to a plate. Cover to keep warm.
Add shallots and garlic to pan, cooking for 2 minutes while stirring regularly. Stir in 1 tablespoon of flour and cook for another 1-2 minutes until ingredients are combined and clumping.
Mix in broth and wine, bringing pan to simmer for about 5 minutes to reduce and thicken sauce.
Lower heat and add butter, parsley, remaining sage and lemon juice to pan, mixing until combined.
Return chicken to pan, this time with the prosciutto side up. Place slice of provolone on top of each piece of chicken. Simmer for 2-3 minutes to warm chicken, melt cheese and combine with sauce.
Remove chicken from pan to serving plates, and spoon sauce over each piece until pan is empty.