Category:
Main Dish

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Notes:
Food Network

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Ingredients:
4 boneless, skinless chicken breasts ( 1 1/2 lbs.)
All-purpose flour for dredging
salt and pepper
1/4 C olive oil
4 oz prosciutto, thinly sliced
8 oz crimini/porcini mushrooms, stemmed and halved
1/2 C sweet Marsala wine
1/2 C chicken stock
2 T butter
1/4 C chopped parsley

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Directions:
Pound chicken until 1/4 in thick.
Put flour in a pie plate and season with S & P.
Heat oil over med-hi in large skillet.
Dredge both sides of chicken in flour and fry for 5 min on each side until golden. Remove and keep warm.

Lower heat to med and add prosciutto, saute for 1 min to render out some of the fat. Add mushrooms and saute until brown and moisture has evaporated (5 min). Pour wine into pan and boil down to cook out alcohol. Add chicken stock and simmer for a minute to reduce slightly. Stir in butter and return chicken to pan. Simmer gently for 1 minute to heat chicken through. Garnish with parsley.

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