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1
Butterfly each chicken breast (or have the butcher do it for you), place between sheets of parchment or waxed paper, and with a meat mallet or the back of a small, heavy iron skillet, gently pound until about 1/4 inch thick.
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2
Place a sage leaf and 2 overlapping slices of prosciutto on each chicken breast and fold over to form a sandwich, with the prosciutto on the outside.
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3
Pound gently again to an even thickness and secure with toothpicks if needed.
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4
In a heavy skillet, melt 2 tablespoons of the butter with the olive oil over medium-high heat.
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5
Dredge the chicken breasts in seasoned flour and add to the pan.
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6
Cook until beautifully browned on both sides, about 5 minutes.
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7
Set aside and keep warm.
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8
Add the mushrooms to the pan with a bit more olive oil if necessary and saute until they are lightly browned and the juices have evaporated.
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9
Set aside and keep warm.
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10
Add the Marsala and stock to the pan, scraping up any browned bits.
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11
Bring to a boil and reduce by half or until the sauce has thickened lightly.
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12
Whisk in the remaining 2 tablespoons butter.
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13
Season to taste with salt and pepper.
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14
Place the chicken breasts on warm plates and top with oyster mushrooms.
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15
Spoon the sauce over and garnish with fried sage leaves, if using.
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16
Serve immediately.
