Paleo Chicken Marsala

• 4 boneless chicken breasts
• 8 ounce crimini or bella mushrooms (stemmed and halved)
• 1/2 cup sweet marsala wine
• 1/2 cup chicken stock
• 6 slices of prosciutto
• 1 tablespoon unsalted butter (divided for cooking chicken)
• dash of sea salt
• dash of freshly ground black pepper
• 1/4 cup extra-virgin olive oil (divided for cooking chicken
• 2 tablespoon finely chopped shallot
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

1. Place the chicken breasts on a clean cutting board and gently placing your hand on the top of the breast slice in half using a sharp chefs knife. Lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Season both sides with salt and pepper. Heat a large sauté pan over medium-high then add in oil and butter. (Add a tablespoon of oil and a little butter for each batch) When the oil is very hot and butter melted add the chicken cutlets into the pan and fry for 5 minutes on each side until golden, turning once – Do not crowd the pan! Remove the chicken to a large platter to keep warm. Lower the heat to medium and add more oil if needed then the shallots and prosciutto to the pan, sauté for 1 minute. Next, add the mushrooms and sauté until they are nicely browned, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the 1 tablespoon unsalted butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.