Chicken Saltimbocca

4 boneless skinless chicken breasts
½ cup all-purpose flour
2 tablespoons freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
2 tablespoons olive oil
4 slices prosciutto
4 slices mozzarella cheese
1 teaspoon chopped fresh sage leaves
¾ cup healthy request chicken broth
1 tablespoon butter

Put chicken between 2 pieces of wax paper and pound thin. In a shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
In a 12 in skillet heat oil over heat. Add chicken; cook about 10 minutes, turning once until browned on outside and no longer pink in the center. Top each breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook about 2-3 minutes until cheese is melted. Sprinkle sage over top. Remove chicken from skillet to serving dish; cover loosely with foil; being careful not to let it touch the cheese.
Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from the bottom of the skillet. Boil about 2 minutes or until broth is reduced to about ¼ cup. Remove from heat; beat in butter and spoon over chicken.