Chicken Marsala

Ingredients;
1 1/2 pounds  skinless, boneless, chicken breasts
flour*
Salt and Pepper
1/4 cup olive oil
4 ounces sliced prosciutto, chopped
8 ounces crimini or porcini mushrooms, quartered
1/2 cup  Marsala wine
1/2 cup chicken stock
2 tablespoon butter
1/4 cup chopped fresh or 2 teaspoons dried parsley

Directions:
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.
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

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 4-5 minutes on each side until golden, turning once.
Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan.
Saute for 1-2  minutes stirring often.
Add the mushrooms and saute until  they just start to become tender, about 3- 5 minutes.
Sprinkle with a little  salt and pepper.
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.
Add the chicken stock and simmer for 2-3  minutes to reduce the sauce slightly.
Stir in the butter.
Return the chicken to the pan,  simmer for 1-2  minutes to heat the chicken through.

Garnish with the parsley.