Ingredients

• 4 skinless , boneless chicken breast halves
• sea salt and ground black pepper to taste
• 1 tablespoon extra-virgin olive oil , or more as needed
• 2 tablespoons unsalted butter , divided
• 6 , 1 ounce
• 1 small shallot , minced
• 8 ounces crimini mushrooms , stemmed and halved
• 0.5 cups sweet Marsala wine
• 0.5 cups chicken stock
• 0.25 cups chopped flat-leaf parsley

Instructions

1. 1 Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
2. 2 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside.
3. 3 Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
4. 4 Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper.

Nutrition per serving