Chicken Saltimbocca

• 1/4 cups Olive Oil, For Frying
• 1 cup Flour (for Dredging)
• 1- 1/2 pound Chicken Breasts, Pounded To Even Thickness
• 1/4 pounds Thinly Sliced Prosciutto
• 8 ounces, weight Mushrooms, Pat Dry With A Paper Towel And Chop
• 1 cup Marsala Wine
• 1- 1/2 cup Smoked Provolone Cheese, Freshly Shredded
• 1 cup Chicken Broth
• 2 Tablespoons Butter
• Parsley, For Garnish
• Salt And Pepper, to taste

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

olive oil, flour, chicken breasts, weight mushrooms, marsala wine, provolone cheese, chicken broth, butter, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-saltimbocca-4/ (may not work)