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Chicken breasts with prosciutto, provolone, and marsala wine mushroom sauce

Pan-fried thin chicken breasts wrapped in prosciutto, covered with melted provolone, and drenched in a marsala wine mushroom sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp butter, divided into three tablespoons each
  • 1/4 cup shallots-diced
  • 4 ounces white mushrooms, thickly sliced    
  • 4 ounces cremini mushrooms, thickly sliced
  • 1/4 cup Marsala wine
  • 1 cup chicken broth   
  • 1 tbsp all-purpose flour    
  • 1/2 tbsp dried parsley   
  • 4 tbsp olive oil
  • 2 Boneless chicken breasts butterflied into four thin pieces      
  • 2  eggs, lightly beaten
  • 1/2 cup seasoned breadcrumbs
  • 4 slices Prosciutto       
  • 4 ounces Provolone cheese, sliced into thin strips

Equipment

  • 1 large cast iron skillet
  • 1 spatula
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Chef Knife
  • 1 cutting board
  • 1 Set of measuring cups and spoons

Method
 

  1. Melt two tablespoons butter in a large cast iron skillet.
  2. Cook shallots and mushrooms until the mushrooms are golden brown, stirring occasionally.
  3. Add the Marsala wine and boil for one minute.
  4. Combine broth and flour and stir until blended. Add to the mushrooms and bring to a boil. Reduce heat, stir in remaining butter, and simmer until melted. Stir constantly until the sauce thickens. Transfer the sauce to a mixing bowl and keep warm.  
  5. Wipe the skillet clean, and heat two tablespoons of olive oil.
  6. Place the breadcrumbs on a plate next to a mixing bowl with the beaten eggs. Dip chicken in eggs and then the breadcrumbs. Add the breaded chicken to the skillet and cook until browned and 165 degrees on a meat thermometer.
  7. Top chicken with prosciutto and sliced provolone. Reduce heat to low and cook, covered, until the cheese is melted.
  8. Place the chicken on a serving platter and top with the mushroom sauce. Sprinkle with the dried parsley, and serve.