Servings: 4

4 boneless, skinless chicken breasts, pounded to uniform 1/4" thickness 4 boneless, skinless chicken breasts, pounded to uniform ¼" thickness
1 cup flour 1 cup flour
Salt and black pepper to taste Salt and black pepper to taste
1 Tbsp olive oil 1 Tbsp olive oil
2 oz prosciutto, sliced into thin strips 2 oz prosciutto, sliced into thin strips
8 oz cremini mushrooms, stemmed and sliced 8 oz cremini mushrooms, stemmed and sliced
3/4 cup Marsala wine ¾ cup Marsala wine
3/4 cup low-sodium chicken broth ¾ cup low-sodium chicken broth
1/4 cup chopped fresh parsley ¼ cup chopped fresh parsley

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.
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 to 4 minutes per side, until golden brown on the outside and cooked all the way through. Transfer to a serving platter and keep warm.
Add additional oil to the pan if needed, then saute the proscuitto for 1 to 2 minutes, until it starts to crisp up. Add the mushrooms and continue sauteing 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 ½ cup. Season with salt and pepper, add the parsley, and pour over the chicken.