Prep Time 20 Minutes
Cooking Time 20 Minutes
Yields 4 Servings
Ingredients 4 skinless, boneless chicken breasts (about 1 1/2 pounds) 1/4 C all purpose flour-may use gluten free flour if needed salt/pepper 1/4 C olive oil 4 oz. prosciutto-thinly sliced 8 oz. crimini or button mushrooms-stemmed and halved 1/2 C sweet Marsala wine 1/2 C chicken broth or stock 2 TBSP butter flat leaf parsley-for garnish
Directions Heat oil over medium-high heat. Pound chicken breasts with a flat meat mallet until they are about 1/4 inch thick. Put flour in a shallow bowl along with salt and pepper to taste. Dredge chicken breasts in the seasoned flour and slip into hot oil. Fry for about 5 minutes on each side until golden brown-turning once. Do not overcrowd pan. Cook in batches if necessary. Remove cooked chicken to a plate and set aside. Lower heat to medium and add the prosciutto to the drippings in the pan. Saute for about 1 minute to render out some of the fat and brown the meat. Add mushrooms and saute until the mushrooms are browned and softened (about 5 minutes). Season with salt and pepper. Pour Marsala in the pan and boil down for a minute to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in butter and return chicken to pan. Simmer for a few minutes until chicken is cooked through. Season with salt and pepper and garnish with parsley before serving. Serve over bed of pasta or risotto.