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Ingredients
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Main Ingredients
Seasoning and Coating
Method
Preparation
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1 inch. Season both sides with salt and black pepper.
Dredge the Chicken
Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off the excess.
Cooking
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the floured chicken breasts and cook for about 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
Add Prosciutto
Add the slices of prosciutto to the skillet and cook for an additional 2 minutes until slightly crispy.
Deglaze the Pan
Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to reduce by half, about 3-4 minutes.
Combine Ingredients
Add the chicken broth to the skillet and return the chicken breasts to the pan. Simmer for about 10 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Serving
Plate the Dish
Serve the chicken hot, spooning the mushroom and prosciutto sauce over the top. Enjoy!