3 whole chicken breasts
6 slices prosciutto
6 slices Fontina cheese
3 fresh sage leaves
1 c. flour
1 c. milk
3 tbsp. butter
1 tbsp. olive oil
1 chicken bouillon cube
1 c. dry white wine
Salt and pepper to taste
1/3 c. whipping cream

Skin, bone, and split chicken breasts. Pound thin. Put 1 slice prosciutto, 1 slice fontina cheese and half a sage leaf on each breast. Roll up and secure with toothpick. Dip breasts in milk then roll in flour to coat. Melt butter with oil in large skillet. Add breasts and brown over medium heat on all sides. Add bouillon and 1/2 cup wine. Season with salt and pepper. When wine is reduced by half, add remaining wine. Cover and reduce heat. Simmer 15 to 20 minutes. Turn several times. Place chicken on warm platter. Add cream to skillet and increase heat, stirring until blended. Spoon over chicken.