Coat chicken breast in flour, then saute chicken in butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream until the 2 blend together. Serve over rice pilaf or your favorite pasta.
Recipe courtesy of Maggie Smith, Logan Inn, New Hope, PA