Chicken Marsala

Serves 4

Ingredients:

4 chicken breasts, skinless and boneless (about 1 1/2 lbs.)
3⁄4 cup all-purpose flour
1 1⁄2 teaspoons kosher salt, divided
3⁄4 teaspoon fresh ground black pepper, divided
1⁄4 cup extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces cremini mushrooms, stemmed and halved (can use porcini mushrooms)
1⁄2 cup sweet marsala wine
1⁄2 cup chicken stock
2 tablespoons unsalted butter
1⁄4 cup flat leaf parsley, chopped

How To Cook:
1. Place one chicken breast in a gallon zip lock bag and pound flat with a meat mallet, until about 1/4" thick. Repeat for all chicken pieces.

2. Put flour, 1 teaspoons salt and 1/2 teaspoons pepper in a pie plate and mix thoroughly.

3. Heat the olive oil over medium-high heat in a large skillet.

4. Dredge both sides of moist chicken pieces in the seasoned flour. Place in the pan and fry for 5 minutes on each side until golden brown, turning once. May need to cook in batches so as not to crowd the pan.

5. Remove chicken to a platter and cover with foil to keep warm.

6. Lower the heat to medium and add the prosciutto to the drippings in the pan. Saute for 1 minute to render out some of the fat.

7. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes.

8. Add the 1/2 teaspoons of salt and 1/4 teaspoons pepper.

9. Pour in the Marsala wine and boil down for a few seconds to cook out the alcohol.

10. Add the chicken stock and simmer for a minute to reduce the sauce slightly.

11. Stir in the butter and return the chicken to the pan. Simmer gently for 1 minute to heat the chicken through.

12. Garnish with parsley before serving.