Chicken Marsala

Step 1: Place the chicken breasts between plastic wrap and pound with a flat meat mallet until they are about 1/4-inch thick. Put some flour in a shallow platter and season with well with salt and pepper; mixing well to distribute evenly.

Step 2: In a large skillet, heat the oil over medium-high heat. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Place the cutlets in the pan and fry each side until golden, about 5 minutes, turning once. Do this step in batches if the pieces don't fit easily in the pan. Remove to a large platter in a single layer and keep warm.

Step 3: Reduce 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. Add the mushrooms and saute until they are golden brown and their moisture has evaporated, about 5 minutes. Season with salt and pepper.

Step 4: Pour the Marsala into the pan and boil down for about a minute to cook out the alcohol. Add the chicken stock and simmer for another few minutes to reduce the sauce slightly.

Step 5: Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Adjust salt and pepper if necessary, and garnish with chopped parsley before serving.