4 chicken cutlets, flat
4 thin slices Prosciutto
4 slices Mozzarella
12 oz. fresh mushrooms
1/2 lemon
1 c. chicken stock
2 oz. butter
1 tsp. minced parsley
1/2 clove garlic, or to taste
1/4 tsp. pepper
1 c. olive oil or vegetable oil
Fresh basil or pesto to taste
3 oz. cream sherry

Sprinkle chicken with parsley, basil, or pesto, garlic, and pepper. Place Prosciutto and Mozzarella slices on each flattened chicken cutlet. Roll up cutlet and secure with toothpicks.

Dip chicken in flour. Heat oil in skillet and brown chicken on all sides. Drain off excess oil. Melt butter in skillet (do not burn). Simmer mushrooms; add chicken stock. Place chicken in skillet; add wine and lemon and cook until chicken stock is reduced. Remove toothpicks. Serve, pour sauce and mushrooms over finished chicken.