1. Put breasts on cutting board, lay plastic wrap over and pound until 1/4 inch thick. 2. Put flour, salt & pepper in shallow dish; mix. 3. Heat oil over medium heat in large skillet. When oil is hot, dredge both sides of chicken in flour mix, shaking off excess. Put in pan and fry for 5 minutes each side until golden. Remove chicken to plate. 4. Lower heat and add prosciutto/pancetta to drippings left in pan, sauté for 1 minute. 5. Add onion and garlic, sauté 2 minutes. 6. Add mushrooms and sauté until nicely browned, about 5 minutes. Add pepper to taste. 7. Pour Marsala/sherry in pan and boil for a few seconds to evaporate alcohol. Add chicken stock and simmer for 1-2 minutes to reduce sauce. 8. Stir in butter and cream, return chicken to pan, simmer for 1 minute to reheat chicken. 9. Serve over your choice of mashed potatoes or pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
