Recipe: Butterfly the chicken breasts, place them between 2 sheets of plastic wrap and pound them lightly. Dredge the breasts in the flour, heat the olive oil and butter in a large heavy skillet and saute them on both sides for about 2 minutes per side. Remove the chicken breasts from the skillet and keep them warm. Add the shallots, garlic and mushrooms to the skillet and saute them for 3 minutes. Deglaze the skillet with the white wine and add the chicken broth. Bring to a boil and reduce the sauce slightly. Put the chicken breasts back to the skillet, season them with salt, pepper and top them with the sage, prosciutto and Provolone cheese. Place the skillet with the chicken saltimbocca in a preheated oven at 450 F and bake for 10 minutes or until the chicken is fully cooked. Serve the chicken saltimbocca with some Italian roasted potatoes and vegetables, and top them with the mushroom sauce from the skillet. If the sauce is still runny, reduce in over the stove and add to it a splash of whipping cream if desired. Saltimbocca in Italian means "jumps in the mouth". The name comes from the fact that saltimbocca is often rolled-up. My recipe is the flat version of the chicken saltimbocca.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!