This has become a family favorite dinner in our house. So easy to make and super delicious! (For those folks in Indiana - remember that you can't buy Marsala wine on Sundays!)
4-6 boneless, skinless chicken breasts, pounded to uniform 1/4" thickness
1 cup flour
salt and black pepper to taste
1 tbsp olive oil
2 oz prosciutto, sliced into thin strips
8 oz cremini mushrooms, stemmed and sliced
3/4 cup Marsala wine
3/4 cup low-sodium chicken broth
1/4 cup fresh parsley (or ~4 tsp dried)
1. Season the chicken with a good pinch of salt and pepper. Place the flour in a shallow bowl and add the chicken; coat evenly, shaking off any excess flour.
2. Heat the olive oil in a large nonstick pan or cast-iron skillet over medium heat. Cook the chicken (don't overcrowd the pan; cook in two batches if need be) for 3-4 minutes per side, until golden brown on the outside and cooked all the way through. Transfer to a serving platter and keep warm (I cover with foil).
3. Add additional oil to the pan if needed, then sauté the prosciutto for 1-2 minutes, until it starts to crisp up. Add the mushrooms and continue sautéing until well browned. Stir in the Marsala and broth, scraping up any browned bits stuck to the bottom of the pan. Cook until the liquid has reduced to about 1/2 cup. Season with salt and pepper, add the parsley, and pour over the chicken.
Recipe from Cook This, Not That