• Measure, chop, and prepare all of your equipment and ingredients.

Prep & Fry the Chicken:

• Place each chicken breast in a plastic bag or between two pieces of plastic wrap and pound them until they are approximately 1/4 inch thick. Set aside.
• In a shallow bowl, combine the flour, freshly ground black pepper, and a large pinch of salt. Mix well.
• In a shallow platter or small bowl, combine all-purpose flour, freshly ground black pepper, and salt to taste. Mix well.
• In a large skillet, heat half of the olive oil and butter over medium-high heat.
• Dredge both sides of the pounded chicken breasts in the flour mixture, shaking off excess flour. Fry each side in the hot pan for about 3-5 minutes or until golden brown. Fry in batches if necessary. Set aside on a plate.

Sauté the Vegetables:

• Add the remaining olive oil and butter to the pan. Once hot, add the prosciutto (if using) to the pan, and fry for a minute to release the fat. Set aside with the chicken.
• Add the mushrooms, and cook, stirring occasionally, until they begin to brown (about 3-5 minutes). Add the shallot and garlic, with some salt and pepper, and cook for about a minute, until fragrant.

Make the Marsala Sauce:

• Add Marsala wine to the pan and allow it to boil until it is reduced by about half. Scrape up any browned bits on the bottom of the pan to incorporate into the liquid.
• When the Marsala is reduced by half, add the chicken broth and heavy cream to the pan along with a large pinch of salt and black pepper.
• Bring to a boil, then reduce the heat and allow the sauce to simmer, uncovered, for about 10-15 minutes. The sauce will thicken slightly.

Finishing the Dish

• After about 10-15 minutes, when the sauce has noticeably reduced and thickened, add the prosciutto (if using) and chicken back to the pan along with any juices on the plate.
• Allow the pan to simmer for a couple of minutes until the chicken is warmed through.
• Stir in the fresh parsley, serve warm, and enjoy!