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1
Place the flour in a shallow dish, season generously with salt and pepper, whisk to combine, and set aside.
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2
Pat the chicken dry with paper towels and cut each breast in half to yield a total of 8 cutlets.
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3
Place 2 pieces on a work surface, cover with plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet, a rolling pin, or the bottom of a pan; transfer to a large plate.
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4
Repeat with the remaining 6 pieces of chicken.
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5
Season both sides with salt and pepper and set aside.
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6
Heat the oil in a large frying pan over medium heat until shimmering.
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7
When the oil is ready, dredge 2 pieces of chicken in the seasoned flour, turn to coat both sides, and shake off any excess.
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8
Place the chicken in the pan and cook until light golden brown around the edges and cooked through, about 3 to 4 minutes per side.
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9
Remove the chicken to a large warmed serving platter in a single layer and cover loosely with a piece of aluminum foil to keep warm.
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10
Repeat with the remaining chicken.
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11
Pour all but about 1 tablespoon of oil from the pan, return it to medium heat, and add the prosciutto.
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12
Saute for 1 minute to render out some of the fat.
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13
Add the mushrooms and saute until theyre nicely browned and most of their moisture has evaporated, about 5 minutes.
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14
Season with salt and pepper.
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15
Add the Marsala and scrape up any browned bits from the bottom of the pan, about 30 seconds.
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16
Add the chicken broth, increase the heat to medium high, and bring the mixture to a simmer.
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17
Cook until reduced and starting to thicken, about 3 to 4 minutes.
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18
Whisk in the butter; the sauce should thicken slightly.
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19
Taste, seasoning with additional salt and pepper if needed.
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20
Serve immediately, pouring the sauce over the chicken cutlets and sprinkling with parsley.
