Peel garlic and mince

Stack sage leaves and thinly slice across

Wipe mushrooms clean with a damp paper towel, trim ends and slice

Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness

Season chicken with salt and pepper and dredge in flour to coat, shaking off excess

Heat oil with butter in a large skillet over medium high heat

Brown chicken 2 minutes per side

Remove to a plate

Add garlic, sage and mushrooms and cook for 5 minutes

Add wine and chicken broth and bring to a boil, scraping up any brown bits

Add chicken, cover and simmer 8 minutes or until cooked through. Top each chicken breast with a slice of prosciutto and cheese

Cover and heat 1 minute longer to melt cheese

Serve chicken with sauce.