From the Kitchen of "Chef" Norm


Source (if known):  Frappe's Restaurant, Ormond Beach during a cooking class I took there
My notes: See me cook this on You Tube:

4 tablespoons olive oil
4, 6 oz. boneless, skinless chicken breasts, pounded thin
1 cup all purpose flour, seasoned w/salt and pepper
2 tablespoons unsalted butter
2 tablespoons shallots, chopped fine
2 cups mushrooms, sliced
1/4 cup marsala wine
3/4 cup chicken stock
1 tablespoon fresh sage, chopped
8 thin slices prosciutto
8 slices fontina cheese

Preheat oven to 400F

Heat olive oil in a large saute pan. Season chicken with salt an pepper, dredge chicken in flour, shaking off excess. Saute the chicken until lightly golden, about 1 1/2 minutes per side, depending on thickness. Remove chicken to a shallow baking pan and keep warm, cover slightly with foil.

Add the butter, shallots and mushrooms to the pan, stir for a couple of minutes. Deglaze pan with Marsala wine and chicken stock and let reduce slightly. Top each cutlet with sage, 2 slices prosciutto, and 2 slices Fontina. Pour the pan sauce over cutlets and bake in oven, covered (I personally did it uncovered to keep cheese from sticking to cover) for about 10 minutes.