Kitchen Guy's
Chicken Saltimbocca

Here's how to make it:

Cut each Chicken breast half in half horizontally to create "cutlets".

Season flour with salt and pepper in a shallow bowl or plate.

Heat a large saute pan over medium-high heat. Dredge the chicken cutlets in the seasoned flour and saute in the butter and olive oil, just until the chicken is golden on both sides. This may be done in 2 batches. When the chicken is done, remove it from the pan.

Add the mushrooms to the pan. Saute until their liquid is released, then evaporated, and the mushrooms are lightly browned (about 3-5 minutes). Add the garlic and fresh sage leaves and cook 1 minute longer. Pour in the vermouth and bring to a boil, scraping up any of the browned bits from the bottom of the pan. Add chicken broth; bring it back to a boil.

Return the chicken to the pan, lower the heat the heat and simmer, turning the chicken once, after 10 minutes. Remove the chicken to containers.

Let the chicken and sauce cool separately.

Top the chicken with prosciutto and provolone slices. Spoon sauce over the top and garnish with Parmesan cheese and fresh sage sprigs.