Categories: Chicken/Seafood

Ingredients

• 4 , skinless, boneless, chicken breasts
• flour for dredging
• salt and pepper
• 1/4 C olive oil
• 4 ounces prosciutto. thinly sliced
• 8 ounces porcini or cremini mushrooms, stemmed and halved
• 1/2 C sweet marsala wine
• 1/2 C chicken stock
• 2 T unsalted butter
• 1/4 C chopped flat-leaf parsley

Directions

1. Pound chicken breasts to 1/4 inch thick

2. Mix flour, salt and pepper and dredge chicken breasts

3. Fry breasts in olive oil about 5 minutes on each side

4. Lower heat and add prosciutto to pan drippings and cook 1 minute

5. Add mushrooms and saute until nicely browned

6. Pour in marsala and boil down for a few seconds

7. Add chicken stock and simmer about a minute to reduce the sauce slightly

8. Stir in butter

9. Return chicken and simmer gently 1 minute

10. Remove, top with parsley and salt and pepper to taste

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