Pound chicken breast to about 1/4”

Dredge in flour that has salt & pepper

Heat the oil over medium-high flame in a large skillet. When the oil is nice and 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, 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 4 oz finely chopped prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat

Add 8 oz sliced mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.

Pour 1/2 c Marsala in the pan 1/2 c chicken broth 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 before serving