This is easy to make gluten-free just by using gluten-free flour for dredging. It's low-fat and fast and even fancy enough for entertaining.
Slice the chickens in half making the breasts about 1/4 inch thick. On a plate add flour salt and pepper.Heat
oil on medium-high heat on the stove and dredge and fry the chicken in
the oil for about 5 minutes on each side until golden. Lower
the heat and add the prosciuitto to the drippings in the pan and saute
for 1 minute. Then add the mushrooms and saute for 5 minutes until they
have browned. Season with salt and pepper. Add Marsala and chicken
stock and simmer for a minute and then add the butter. Return the
chicken to the pan and pour the sauce and mushrooms over the chicken.
Heat until warm and serve with chopped parsley on the top as a garnish.