Pound the chicken breasts very thin. Wrap each around 1 slice prosciutto and 1/2 slice cheese. Roll in flour, then dip in egg, and then in bread crumbs. Fry in hot butter (but don't burn!) about 10 to 15 minutes -- covered and turning once. Set in warm oven on serving platter. Make sauce. In pan drippings, add 2 T margarine and mushrooms and fry until golden. Then add broth and wine and reduce some. Add flour to thicken. Serve warm sauce over each chicken piece. Also, a favorite of Christopher's!
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