Chicken Marsala

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.

Liberally season both sides of the chicken with kosher salt and black pepper.

Put enough flour to lightly coat the chicken breasts in a shallow plate and set near the pan.

Heat the oil over medium-high heat in a large skillet. When the oil is hot, dredge both sides of the chicken in the flour, shaking off the excess, and place into the pan.

Fry the chicken for 5 minutes on each side (flipping once) until golden and cooked through. Remove the chicken to a plate.

Lower the heat to medium. Add a tablespoon of butter, prosciutto, and mushrooms, sauté for 1 minute or until mushrooms are completely cooked.

Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.

Add the chicken stock, heavy cream or butter (if using) and simmer for a minute to reduce and thicken the sauce slightly.

Return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.

Taste the sauce for salt and pepper. Sprinkle with chopped parsley.