Slice the chicken breast horizontally to have two thin breasts from every large breast. You can also pound them if preferred.
Lightly salt chicken breasts. Sprinkle evenly with chopped sage.
Place a slice of prosciutto on top of each chicken breast, cutting or folding the pieces to fit as needed. Pound chicken breasts until thickness reaches about 3/8-inch or slice horizontally.
Heat the oil to 330 degrees F.
Dip the chicken covered in prosciutto into the flour, shake off excess flour, and carefully place it into the heated olive oil prosciutto side down. Cook over medium heat until lightly browned, about three minutes.
Turn chicken over and cook the other side until chicken is browned and cooked through, about 4 to 5 minutes. Remove the chicken from the pan and keep warm.
Drain oil from the pan, then deglaze with wine over high heat. Add artichoke hearts and reduce heat to medium-low. Add lemon juice, then gradually add cream, whisking constantly. Add butter and cook until butter melts and sauce thickens slightly, about 3 to 5 minutes.
To serve, place chicken breasts on the serving dish and top with sauce. Garnish each serving with some of the capers and then some sauce.