Chicken Saltimbocca

4 6-oz. chicken breasts, skinless and boneless
1/4 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. unsalted butter
3 Tbsp. olive oil
1/2 lb. sliced mushrooms
1 garlic clove, minced
8 fresh sage leaves, 4 whole, 4 julienned for garnish
1/2 cup dry vermouth
1/2 cup chicken broth
4 prosciutto slices
4 Provolone cheese slices
3 Tbsp. shredded Parmesan cheese

Cut each chicken breast in half horizontally, stopping just before edge.

Season flour with salt and pepper in a shallow bowl. While heating large saute pan over medium high heat, dredge chicken breasts in seasoned flour. Saute on chicken is golden on both sides. Remove from pan.

Add the mushrooms to the same pan and saute until they release their liquid and the liquid evaporates, about 3 to 5 minutes. Add the garlic and cook another minute and remove from the pan. Pour in the vermouth off the heat and scrape the brown bits from the bottom of the pan. Add chicken broth and bring the liquid to a boil.

Stuff each chicken breast with a slice of Provolone, then prosciutto, then a whole sage leaf. Return the stuffed chicken to the pan, lower the heat and simmer. Add mushrooms and finish in a 350 oven until the cheese has melted.