In a large saucepot, bring water to boil. Add the escarole and cook for about 3 minutes. Drain, cool, squeeze out excess water; set aside. Flatten chicken breasts to 1/8-inch thickness by pounding lightly between two sheets of waxed paper. Season with salt, pepper, and sage. Top each chicken breast with a slice of prosciutto; secure with foodpicks. Heat the olive oil in a large skillet over medium-high heat. Lightly dredge chicken in flour and place, prosciutto-side down first in skillet; sauté until golden brown on both sides. Place chicken, prosciutto side up, on large serving platter, and remove foodpicks; set aside and keep warm. Drain oil from skillet and add chicken stock, wine, lemon juice, salt, pepper, and escarole; simmer for about 5 minutes. Remove from heat; mix in the butter to thicken sauce. To serve, place escarole on serving platter, top with chicken, and pour sauce over chicken and escarole. Garnish each chicken piece with 2 lemon wedges. Makes 4 servings.
Did you know the popular dish of chicken saltimbocca means, literally, that the chicken is "jumping in the mouth"? That's because a dish this delicious gets eaten so quickly that it's almost as if the chicken is jumping into your mouth.