• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
• Flatten chicken to 1/4-in. thickness. Spread 1-1/2 teaspoons mustard over 1 side of each chicken breast. Down the center of each, place 2 sage leaves, 1 cheese slice, 1 ham slice and 4 asparagus spears. Fold chicken over asparagus; secure with toothpicks.
• Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Coat chicken with flour, dip in egg, then coat with bread crumb mixture.
• In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken.
• Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

White Wine Lemon Butter Sauce

• Combine lemon juice, chicken base, wine and water in a medium-sized pot. Bring to a boil, then reduce to a simmer for 15 to 20 minutes.
• Make a roux by melting butter in a small skillet. Whisk flour into butter until no lumps remain. Cook another 1 to 2 minutes, whisking constantly.
• Slowly whisk the roux into the lemon mixture. Cook, whisking, until it starts to thicken.
• Stir in garlic and pepper; let simmer for 5 to 10 minutes, stirring frequently.
• If you're not using immediately, set aside to cool, stirring occasionally. Store in an airtight container in the refrigerator.