4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
flour, for dredging
kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 ounces prosciutto, thinly sliced
16 ounces mushrooms, sliced thickly
1 cup Marsala wine
1 cup chicken stock
4 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Slice chicken breast in half to make them a thinner breast. Put the chicken breasts on plastic wrap and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer in 200 degree oven to keep warm.
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. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes. Pour the Marsala in the pan and boil down for a minute or so. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Return chicken to the warm serving dish. Taste sauce and season with salt and pepper to liking. Pour sauce over chicken. Garnish with chopped parsley before serving. Yummy served with parmesan spinach potatoes.
** Grayson picked this for his 17th birthday dinner and I couldn't believe that it wasn't already on the blog, it has been a family favorite for years! Even though some of the kids hate mushrooms, they all love this and they just quietly take off the mushrooms....then I eat them!
**I often make the sauce first, to save on last minute timing and then add it to the chicken in the pan for the "second" cooking.