2 chicken breasts, halved
handful of Crimini or Porcini mushrooms (4-6 oz)
4oz of prosciutto
1/2 stick of butter
1 bottle of marsala wine
1. Coat chicken breasts in flour.
2. In a large skillet, grill chicken breasts in olive oil 5 minutes (until cooked). Remove from pan.
3. Saute mushrooms and proscuitto. Add in butter and wine. Replace chicken and cook several minutes. Serve.