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Preheat the oven to 200°.
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Sandwich the chicken breasts between two sheets of parchment paper and using the smooth side of a meat mallet, lightly pound the breasts until they are a uniform thickness.
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Season chicken with salt and pepper to taste and lightly dredge through the flour, shaking off any excess.
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Heat a sauté pan over medium heat and add the butter and olive oil. Lay the chicken, presentation side down, into the pan and sauté until golden brown, 3 to 4 minutes.
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Turn the breasts over and top with a slice of prosciutto followed by a sage leaf and a slice of provolone. Continue to cook the chicken on the second side until the breast is cooked through, about 3 to 4 additional minutes and the cheese has just melted.
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Transfer the chicken to a platter, cover with foil, and place in the oven to keep warm. Tip: Brush the inside of the foil with butter so it doesn’t stick to the cheese.
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Heat the same pan over medium heat and discard any fat from the pan. Deglaze the pan with the wine and reduce by half of its original volume.
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Pour in the stock and reduce by about half to concentrate the flavors.
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Remove from heat and swirl in the butter and parsley. Season with salt and pepper to taste.
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Remove the platter from the oven and pour the sauce over the chicken. Serve with Parmesan Polenta.
