Gather Ingredients

Make Beurre Manie (flour and butter paste)

• In a small bowl, combine 1 tbsp butter or butter substitute and 1 tbsp flour. Using your fingers, smoosh together to form a small ball. Set aside.

Prep Parsley (for garnish)

• Chop 3 Tbsp. Flat leaf Italian parsley, set aside

Prep Mushrooms and Prosciutto

• Gently wipe 10 oz. cremini mushrooms (baby bella) with damp paper towel, cut off the stem and slice thin. Set aside.
• Cut 3 oz. prosciutto into ¾" pieces. Cut in half, stack together then make 2 more even cuts. Turn clockwise a ¼ turn, and make 2 more even cuts. Separate the pieces (to cook more evenly)

Prep the Chicken and Dredge in Seasoned Flour

• Trim chicken of excess fat and cut out the area where the tendons join to avoid using the tough area
• Cut 3 chicken breasts into ¾"-1" cubes by slicing across the short side and slicing those pieces into 3 or 4 pieces depending on the size of the breast. Continue until you have sliced all 4 breasts. Cover to keep warm and set aside. Alternatively, chicken can be kept warm ("keep warm" setting) in the oven at 170 °F

To Make Flour Dredging Mixture

• To a large bowl, add ¾ cup flour, ½ tsp fresh cracked pepper, 1 tsp Kosher salt. Mix to combine.
• Dredge chicken pieces in seasoned flour mixture

Sauté Chicken

• In a large sauté pan, add 8 Tbsp. extra virgin olive oil, and 1 Tbsp. extra virgin olive oil to pan and heat on medium-low.

* PLEASE NOTE - You may need to add a little extra oil to pan halfway through if you used large chicken breasts.

• Dredge chicken pieces in seasoned flour mixture, shake off excess and add to pan
• Let cook for 1 minute, then turn each piece of chicken with tongs. Continue to cook and turn pieces until they register 165 °F, approximately another 4-5 min. Remove from pan, set aside in a separate bowl and cover to keep warm.

Sauté Mushrooms & Prosciutto

• Into the same pan on medium heat, add prosciutto along with an additional 1 Tbsp. of olive oil and sauté for about 2 minutes. Add the mushrooms to same pan and cook until mushrooms have released their moisture and are beginning to brown.

Deglaze Pan

• Add 1 ¼ cups sweet Marsala wine to pan and deglaze, using a wooden spoon to scrape up all the stuck on bits. This is called "frond" and is what helps develop the rich depth of flavor for the sauce. Let simmer for 1 minute.
• Add 1 ¼ cups chicken broth (low sodium) to pan, stir to combine.
• Add half of the Beurre manie to the center of the pan. This will melt and dissolve into the liquid. After a few minutes, take a wire whisk (preferably flat) and whisk the rest of the butter/flour mixture into the sauce, and let simmer. Add half of the remaining piece (¾ of original), and whisk until thickened.
• Make sure to taste sauce, and adjust to your liking depending on the type of Marsala wine you use - I recommend sweet over dry in this recipe (if too salty add a touch of sugar, if bitter add pinch of salt).
• When sauce is ready, add back the reserved chicken pieces along with any accumulated juices, stir to mix with marsala sauce.
• Garnish with parsley and serve immediately over your choice of pasta.

  Enjoy!