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Place chicken fillet on a horizontal surface and cover with plastic film. Pound each fillet with a meat mallet as thin as possible. Season with salt and pepper on both sides. Heat oil in a skillet over medium high heat and sauté chicken until golden on both sides. Remove chicken from the skillet, transfer to a plate and cover to keep warm.
Add mushrooms to the same skillet the chicken was cooked and sauté over high heat for 5 minutes until they start to brown. If necessary, add more oil to prevent burning.
Stir in port wine and deglaze scraping the bottom of the skillet. Add stock and bring to a boil. Lower heat and reduce for 5 minutes. Remove the skillet from heat and add prosciutto or ham and the chopped sage. Mix well, add butter and stir until it melts. Correct seasoning. Return chicken fillet to the skillet and mix with the sauce.
Serve chicken and cover with sauce.
Serve with pasta if desired.
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