Pretend Chicken Marsala

I don't usually keep marsala wine on hand, so I just substituted white grape juice instead. I love this new book...

Pretend Chicken Marsala
from Cook This, Not That! 2010, p. 272

• 4 boneless, skinless chicken breasts, pounded to uniform 1/4" thickness
• 1 cup flour
• salt and black pepper to taste
• 1 Tbsp olive oil
• 2 oz prosciutto, sliced into thin strips (I used bacon. They look the same)
• 8 oz cremini mushrooms, stemmed and sliced. (don't know which I used)
• 3/4 cup Marsala wine (white grape juice)
• 3/4 cup low-sodium chicken broth
• 1/4 chopped fresh parsley

Season the chicken with a good pinch of salt and pepper. Place the flour in a shallow bowl and add the chicken; coat evenly, shaking off any excess flour.
Heat the olive oil in a large nonstick pan or cast-iron skillet over medium heat. Cook the chicken (don't overcrowd the pan; cook in two batches if need be) 3-4 minutes per side, until golden brown on the outside and cooked all the way through. Transfer to a serving platter and keep warm.
Add additional oil to the pan if needed, then saute the prosciutto for 1-2 minutes, until it starts to crisp up. Add the mushrooms and continue sauteing until well browned. Stir in the Marsala/juice and broth, scraping up any browned bits stuck to the bottom of the pan. cook until the liquid has reduced to about 1/2 cup. Season with salt and pepper, add the parsley, and pour over the chicken.
Makes 4 servings.