Chicken Marsala

If you're using 2 large chicken breasts, cut them in half lengthwise, no need to pound them thinner. If using smaller breasts, place the chicken breasts in between plastic wrap and pound them with a meat mallet so that they're about ½ inch in thickness. Make sure not to break the meat.

Combine flour, salt, and pepper in a shallow bowl. Coat chicken pieces in the flour and shake off any excess.

In a large skillet heat 1 tablespoon of olive oil with 1 tablespoon butter. Add the chicken to the skillet, and cook until they starts to brown, about 3 minutes per side. Remove to a plate.

In the same skillet add the remaining tablespoon of olive oil. Add garlic and prosciutto and cook for about a minute. Add mushrooms and cook for 2 minutes or until they start to brown slightly.

Sprinkle 1 tablespoon of flour over the mushrooms and stir. Add the wine, chicken broth and oregano to the skillet and stir and make sure you scrape the bottom of the pan. Stir in the heavy cream, if using. Taste the sauce and adjust with salt and pepper as needed. Let the sauce simmer for about 3 minutes. The sauce will start to thicken a little.

Return the chicken and any juices from the plate to the skillet. Simmer for 5 more minutes until the sauce is glossy and the chicken is cooked through. Garnish with fresh parsley and serve immediately over pasta or mashed potatoes.