Preheat the oven to 200°C.
Rinse the chicken breasts and pat dry. Divide each in half, season with pepper, cover with sage leaves and wrap each with a slice of ham. Clean the mushrooms and halve or quarter them if necessary. Heat clarified butter in a frying pan. Dust the fillets very thinly with flour and fry them all around. Take them out and put them into an ovenproof dish.
Now sauté the mushrooms and shallot cubes in the pan, turning. Pour the vermouth, let it almost evaporate and then add the cream. Bring to a boil while stirring, season with salt and pepper and then add to the chicken breasts.
Place the dish in a hot oven for 20 minutes.
Serve with baguette and/or salad.
