8 boneless, skinless chicken breasts
½ cup plus 2 tablespoons all-purpose flour, divided
½ cup butter
8 thin slices prosciutto
8 thin slices provolone
3 cloves garlic, chopped
½ cup chopped shallots
1 pound fresh crimini mushrooms, sliced
1 cup white wine
1 14 ounce can chicken broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup sherry divided
1 cup heavy cream
Salt and freshly ground black pepper to taste
6 tablespoons chopped fresh sage
1 16-ounce package fettuccini
Dredge chicken in ½ cup flour. Heat butter in skillet over medium heat;
brown chicken in skillet. Wrap prosciutto around chicken breasts and secure
with a toothpick. Arrange in buttered 9 X 13 inch baking pan. Top each chicken
breast with a piece of provolone cheese and set aside. Cook garlic and shallots
until soft in same skillet used to cook chicken. Add mushrooms, wine, broth,
thyme and oregano. Bring to a boil and let simmer 15 minutes. Mix 2 tablespoons
flour with ½ cup sherry. Stir into mushroom mixture. Stir in remaining
sherry and cream; season with salt and pepper to taste and add chopped fresh
sage. Pour sauce over chicken. Bake at 375º for 30 minutes. Cook fettuccini
according to package instructions. Remove toothpicks and serve chicken breasts
and sauce individually over a bed of fettuccini. Serve 8.