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1
Heat about 1/4 cup of olive oil in a large skillet on medium-high heat.
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2
Meanwhile, place a decent amount of flour (about 1 cup) in a shallow bowl and season well with salt and pepper.
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3
Dredge chicken breasts in flour and shake off any excess.
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4
Place chicken into hot oil and pan fry until chicken is cooked through, about 2 3 minutes per side.
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5
Work in batches if you have to and transfer cooked chicken into a 9 x 13 baking dish that has been sprayed with cooking spray.
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6
Once chicken is done cooking, turn heat down to medium.
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7
Add prosciutto and cook to render out some of the fat.
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8
After about 1 minute, remove prosciutto from the pan and place evenly over chicken.
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9
Without draining the skillet, add the mushrooms and cook until they begin to give off juices.
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10
Then, add in marsala and cook down to burn off the alcohol until the mushrooms are coated in the thickened liquid.
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11
Meanwhile, top chicken and prosciutto evenly with cheese.
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12
Place under broiler for 1 minute until cheese is melted and bubbling.
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13
After the marsala mixture has cooked for a minute or two, add chicken broth and butter.
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14
Stir until butter is completely melted.
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15
Pour marsala sauce and mushrooms over entire dish.
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16
Garnish with parsley if desired.
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17
And serve!
