Take your chicken, place a piece of Saran Wrap on top and pound flat. Season with salt and pepper and dredge in flour.

In a large skillet, pour in olive oil and heat over medium high heat. When oil is hot add the floured chicken cutlets. Depending on the thickness of chicken, cook for about 4-5 minutes per side until chicken is golden brown. Do not crowd your pan. Cook in batches if necessary. Remove chicken from pan and place onto a plate and keep warm.

Reduce heat to medium. Next, take your prosciutto and roughly tear it into pieces and drop into the same skillet (with drippings) and stir. Cook prosciutto for about one minute. Add shallots (or onions), mushrooms, and 1 Tablespoon of butter. Stir and cook for about 5 minutes, until shallots are translucent. Add in the Marsala wine, stir and bring to a boil. Add in chicken stock and remaining butter and simmer until it reduces slightly, about 2 minutes. Return chicken to pan to heat through. The flour from chicken will help to thicken the sauce further.

Garnish with chopped Italian Parsley. And enjoy!