8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoons unsalted butter
1/4 cup chopped parsley for garnish (optional)
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Let's Make It
Put the chicken breasts on a cutting board and lay a piece of wax paper or plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4 inch thick. (You can place them in a shallow pan with some extra Marsala to marinate if you choose). Put some flour in a shallow platter and season with a fair amount of 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 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 brown, 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 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; season with salt and pepper.
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. 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. Season with salt and pepper and garnish with chopped parsley.