Categories: Chicken

Ingredients

• 1 lb. chicken cutlets, trimmed
• 1/2 tsp ground pepper, divided
• 1/4 tsp salt, divided
• 1/4 cup white whole-wheat flour
• 2 tbsp olive oil, divided
• 2 oz. prosciutto, chopped
• 8 oz. sliced cremini mushrooms
• 1/4 cup minced shallots
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup Marsala wine
• Chopped fresh parsley, for garnish

Directions

1. Season chicken with 1/4 tsp pepper and 1/8 tsp salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.

2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.

3. Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tbsp oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme, and the remaining 1/4 tsp pepper and 1/8 tsp salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.

4. Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley.

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