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Season the chicken on both sides with salt, pepper, and garlic powder. Be careful about the salt since prosciutto is already salty.
Top each piece of chicken with 2-3 sage leaves and wrap in two pieces of prosciutto.
Heat the olive oil over medium heat. Add the chicken and cook for 4-5 minutes per side or until cooked through. Remove from pan and tent with foil to keep warm.
While the chicken is cooking, stir together the chicken broth, lemon juice, and cornstarch. After the chicken is cooked and set aside, add this to the pan. Scrape up any bits from the bottom of the pan and bring to a boil. Cook for one minute, stirring constantly. Serve drizzled over the chicken.