Chicken Portafino

4 chicken breasts
1 cup buttermilk
flour
1/4 cup olive oil
1/2 cup pine nuts
3 cloves garlic, minced
1/2 cup fresh parsley
1 cup proscuitto, thinly sliced
1 pound mushrooms, sliced
1/4 cup chicken stock
1/4 cup white wine

Soak chicken in buttermilk overnight. When ready to prepare, dredge in flour and saute in oil in skillet until golden brown. Add pine nuts, garlic, parsley, proscuitto, mushrooms, chicken stock and wine. Season with salt and pepper. Simmer covered 20 minutes. Serve with rice or pasta. Delicious.