Pound chicken breast. Fill with prosciutto, fontina cheese and 3-4 sage leaves.

Roll and close with toothpicks.

Med-High heat, brown chicken on all sides (about 8 mins total). Remove from pan.

Reduce heat to Med. add chopped shallot and minced garlic.

Cook until soft and transparent.

Add 1/4 cup of white wine, turn heat to high. Reduce until almost all liquid is gone.

Add 1/2 cup of cream, stir.

Heat sauce until not quite boiling.

Return chicken to pan baste and simmer in sauce until done. If sauce is too thick add some chicken stock.)

Add some extra cheese, parsley and sage to sauce at end before plating.