4 boneless skinless chicken breasts (about 1 1/2 lb.) |
all-purpose flour, for dredging |
kosher salt |
fresh ground black pepper |
1/4 cup extra virgin olive oil |
4 ounces prosciutto, thinly sliced |
8 ounces cremini mushrooms or 8 ounces porcini mushrooms, stemmed and thinly sliced |
1/2 cup sweet marsala wine |
1/2 cup chicken stock |
2 tablespoons unsalted butter |
1/4 cup chopped flat leaf parsley |