Melt 10 gram of butter in a large skillet over medium heat.

Add onions and garlic and cook, stirring occasionally for approximately 4 minutes.

Add sliced mushrooms and cook for another 3 minutes.

Stir in heavy cream and gochujang.

Bring to a boil, reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes, keep warm until ready for use.

Season the chicken with salt and pepper.

Place 2 sage leaves on each breast and top with sliced bacon on top.

Press the bacon to help it adhere to the chicken.

Sprinkle the chicken with flour, shaking off the excess.

Heat a large skillet, and add the oil along with the remaining 10 gr of butter. Place chicken breasts in a pan with prosciutto side up.

Cook over high heat for 3 minutes on both sides or until chicken is cooked thoroughly

Serve chicken breast with gochujang cream sauce