Butterfly the chicken breast and pound them until they are 1/4  inch thick, then lightly season with salt and pepper.

Place one slice of prosciutto and two sage leaves on one side of the of the chicken breast then fold the other side on top and secure the edges with Toothpicks.

I'm a separate dish mix the flour, garlic salt and paprika. Lightly dredge the chicken in the mixture

In a large pan heat the olive oil until it is just about to smoke. Add the chicken to the pan until golden brown then flip the chicken and brown the other side.

Add the mushrooms and shallots to the pan until the mushrooms start to release their moisture. (Approximately 5 minutes)

Add the red wine and chicken stock to the pan and allow to reduce until 1/2  the original amount. (Approximately 1 2 minutes)

Remove the chicken from the pan remove the toothpicks and allow to rest.

Slowly add the cornstarch to t he pan continually stirring as it thickens, add the butter then salt and pepper to taste.

Add the chicken back to the mixture until warm.

Plate the chicken, top with a spoonful of the red wine mushroom gravy & enjoy.