2 lbs. chicken cutlets
Sage
Italian seasoning
Garlic powder
Butter
Prosciutto
Mozzarella
Co gnac
1 c. chicken broth

Sprinkle cutlets with sage, garlic powder and Italian seasoning. Saute cutlets in butter 5 minutes each side, until brown. Remove to baking dish. Reserve all juices in pan. Add 1 shot cognac to frying pan, cook 1 minute then add 1 cup of chicken broth. Meanwhile, top chicken with slice of Prosciutto and slice of Mozzarella. Bake for 15 minutes at 350 degrees or until cheese melts. Serve with juice from frying pan.