Chicken Marsala

• 4 boneless skinless chicken breasts

• 2 Tb all purpose flour

• 1 t salt and 1/4 t pepper

• 3 Tb extra virgin olive oil

• 1 package prosciutto, thinly sliced

• 12 oz crimini mushrooms, sliced

• 1 c sweet Marsala wine

• 1 c chicken stock

• 2 Tb unsalted butter

• 8 oz angel hair pasta

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.

In a large gallon bag combine flour with salt and pepper. Add chicken. Seal bag and shake.

Heat the oil over medium-high in a large skillet. When the oil is nice and hot place the chicken into the pan and fry for 5 minutes on one side until golden, turning once and cover and cook medium low heat for 15 minutes or until chicken is 165.

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 minute to render out some of the fat.

Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with 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 a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.

Season with salt and pepper and garnish with chopped parsley before serving. Serve over pasta.