Place your chicken in between two pices of saran wrap. Pound until flat. Season with salt and pepper and dredge in flour.
In a large skillet, add olive oil and heat over medium-high heat. When the oil is hot, add the floured chicken cutlets. Depending on the thickness, cook about 4-5 minutes per side or until chicken is lightly browned and cooked through. Repeat if necessary. Remove chicken from the pan and keep warm on a plate wrapped in alumminum foil.
Reduce heat to medium. Add the prosciutto into the pan with drippings and stir for about one minute. Add onion, mushrooms and 1 tbsp. butter. Stir and cook for about 5 minutes until onions are translucent.
Add the Marsala wine. Stir and bring to a boil. Add chicken stock and the remaining 2 tbsp. of butter and simmer until it reduces slightly, about two minutes.
Return chicken to pan and cook through. Garnish with chopped parsley.
by The Savvy Kitchen