Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. Season the chicken with salt and pepper.

Cook the Prosciutto: In a large skillet over medium heat, cook the prosciutto slices until they are crispy and golden brown. This usually takes about 3-5 minutes per side. Remove the prosciutto from the skillet and set it aside on a plate lined with paper towels to drain the excess grease. Keep the skillet with the rendered prosciutto fat; this will add amazing flavor to the chicken.

Cook the Chicken: Add 1 tablespoon olive oil and 2 tablespoons of butter to the skillet with the prosciutto fat. Once the butter is melted and the skillet is hot, add the chicken breasts. Cook for about 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set it aside.

Make the Garlic-Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once the butter is melted, add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic!

Deglaze the Pan: Pour in the white wine and chicken broth. Scrape up any browned bits from the bottom of the skillet – those are packed with flavor! Let the sauce simmer for about 3-5 minutes, or until it has reduced slightly.

Finish the Sauce: Stir in the lemon juice and chopped parsley. Taste the sauce and adjust seasoning with salt and pepper as needed.

Assemble the Dish: Place the cooked chicken breasts on a serving plate. Spoon the garlic-butter sauce generously over the chicken. Top each chicken breast with a slice of crispy prosciutto. Garnish with grated Parmesan cheese, if desired.

Serve Immediately: This dish is best served hot and fresh. Enjoy!