Heat the oven to 350°F. Place the flour shallow dish to coat the chicken later.

Cut the chicken breasts in half lengthwise. Cover the chicken with plastic wrap. Use a meat mallet to pound the the pieces to about 1/4 inch thick.

Season each piece of chicken with salt and pepper. On 1 side of each piece sprinkle some sage. Add a piece of prosciutto on top of the sage. Dredge each piece of chicken with flour being sure to keep the prosciutto on it.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken prosciutto side down. Cook thoroughly, about 5-8 minutes.

Remove the chicken to a roasting pan and cover each piece with a slice of provolone cheese.

Add the remaining olive oil to the skillet and then add the shallots and season with a pinch of salt. Cook for about 1 minute.

Pour in the Marsala wine and deglaze the pan, scraping up the pieces stuck to the pan. Reduce for about 2 minutes. Next, pour in the chicken stock and reduce the liquid by about half. Stir in the butter.

Pour the sauce in the roasting pan and place it in the oven uncovered for about 5 minutes to melt the cheese.

Garnish with fresh parsley.