Layer 2 pieces of sage and 1 slice of prosciutto on top of each piece of chicken and with a meat mallet pound chicken breasts to 1/4 inch thickness. Dredge chicken breasts in flour.
In a large skillet heat the olive oil over medium-high heat. Add the chicken, prosciutto side down, and saute until golden brown - about 2 minutes - then flip and cook on the other side for another 2 minutes.
Remove chicken from skillet, add wine, and using a wooden spoon still vigorously to deglaze the pan.
Add the lemon, butter, artichokes, capers, and salt. Cook the mixture until it's reduced by half - about 4-5 minutes - then remove from heat and stir in cream.
Plate the chicken and top each cutlet with 1/4 of the artichoke / caper lemon sauce. Serve at once.
For the Olive Orzo:
Bring a large pot of salted water to boil over high heat. Add orzo and cook for 6 - 8 minutes.
While the pasta is cooking, make your olive pesto!
In a blender combine the olives, parm, parsley, and salt. Slowly add the olive oil and blend until completely emulsified.
Once pasta is cooked and drained, stir the pesto into the pasta, and serve with chicken.