1/2 cup flour
2 chicken breasts, halved
4 Tbsp olive oil
handful of Crimini or Porcini mushrooms (4-6 oz)
4oz of prosciutto (optional)
1/4 cup butter
2 cups marsala wine
1. In a large bowl, combine flour, salt, and pepper. Tenderize chicken breasts and toss in flour mixture.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken to skillet and cook 5-10 minutes, until done. Remove from pan.
3. Add mushrooms and prosciutto to pan and sauté 5 minutes. Add in butter and wine. Whisk until butter is melted. Replace chicken and cook several minutes until marsala sauce is creamy. Serve with veggies and rice.