|Source: Tyler Florence|
|Prep time: 20 minutes||Cooking time: 20 minutes||Total time: 40 minutes|
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 prosciutto 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.