Categories: Healthy

Ingredients

• 4 chicken breasts, pounded to 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 chicken broth
• 1/4 cup chopped fresh parsley

Directions

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 over medium heat. Cook the chicken 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.

3. Add additional oil to the pan, if needed, then saute the prosciutto for 1-2 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 brown 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.

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