Chicken Marsala

My brother made this dish for us one night and said he got the recipe from Tyler Florence's show on the Food Network. I made mine without the mushrooms, since my family is not big fans of mushrooms.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  chicken breasts, skinless and boneless (about 1 1/2 lbs.)
• 3⁄4 cup all-purpose flour
• 1 1⁄2 teaspoons kosher salt, divided
• 3⁄4 teaspoon fresh ground black pepper, divided
• 1⁄4 cup extra virgin olive oil
• 4  ounces prosciutto, thinly sliced
• 8  ounces cremini mushrooms, stemmed and halved (can use porcini mushrooms)
• 1⁄2 cup sweet marsala wine
• 1⁄2 cup  chicken stock
• 2  tablespoons unsalted butter
• 1⁄4 cup flat leaf parsley, chopped

Directions

1. Place one chicken breast in a gallon zip lock bag and pound flat with a meat mallet, until about 1/4" thick. Repeat for all chicken pieces.
2. Put flour, 1 teaspoons salt and 1/2 teaspoons pepper in a pie plate and mix thoroughly.
3. Heat the olive oil over medium-high heat in a large skillet.
4. Dredge both sides of moist chicken pieces in the seasoned flour. Place in the pan and fry for 5 minutes on each side until golden brown, turning once. May need to cook in batches so as not to crowd the pan.
5. Remove chicken to a platter and cover with foil to keep warm.
6. Lower 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.
7. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes.
8. Add the 1/2 teaspoons of salt and 1/4 teaspoons pepper.
9. Pour in the Marsala wine and boil down for a few seconds to cook out the alcohol.
10. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
11. Stir in the butter and return the chicken to the pan. Simmer gently for 1 minute to heat the chicken through.
12. Garnish with parsley before serving.