Cut each chicken breast in half horizontally to make two thinner, flatter escalopes. Put each escalope between cling film and bat out with a rolling pin, to a depth of about 1cm (1.2in), being careful not to tear them. Season well.
Wrap a slice of Parma ham around each escalope. Top with a sage leaf and secure with a cocktail stick, by pushing it through the layers and back up, like a shallow stitch.
Season the flour with salt and pepper and dust each escalope lightly on both sides.
Heat the oil and butter in a large frying pan until foaming. Sauté the escalopes sage-side down for 2 minutes over a high heat. Turn over, add the vermouth or marsala and cook for a further 2 minutes until cooked through with no pink showing.
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