Pound chicken breasts - dip in egg and then flour, salt & pepper. Brown in olive oil about 2 min per side (depending on thickness of cutlets). Put chicken on a cooking sheet with chopped garlic. Top each piece of chicken with a slice of prosciutto, basil or sage leaf, and a slice of fresh mozzarella and broil.
Saute sliced assorted mushrooms (shitaake, oyster, baby bella, etc) in marsala wine. Saute baby spinach in olive oil and garlic.
Serve chicken on a bed of spinach, topped with the mushrooms and marsala.
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