3 lb. chicken cutlets or tenders
1 tsp. dried sage
1/4 lb. prosciutto
3 tbsp. butter
Salt and pepper
4 - 5 tbsp. dry white wine
1 can mushrooms, drained

Sprinkle chicken with sage and place equal size slices of prosciutto on them. Pin together with toothpicks. Melt butter; fry meat in it. Season to taste. Cook uncovered over high heat 2 or 3 minutes or until brown on each side. Place slices on; ham side up. Keep hot. Add wine and mushrooms to pan scraping bottom; boil up once. Pour sauce over meat and serve. This is really quick and easy.