20-Minute Creamy Chicken Marsala with Prosciutto

Ingredients

• 1 lb chicken cutlets, trimmed
• .5 teaspoon ground pepper, divided
• .25 teaspoon salt, divided
• .25 cup white whole-wheat flour
• 2 tbsp extra-virgin olive oil, divided
• 2 oz prosciutto, chopped (½ cup)
• 8 oz sliced cremini mushrooms
• .25 cup minced shallots
• 2 clove garlic, minced
• 1 tsp dried thyme
• .5 cup low-sodium chicken broth
• .5 cup heavy cream
• .5 cup Marsala wine (see Tip)
• Chopped fresh parsley, for garnish

Instructions

1. Season chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
3. Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.
4. Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley, if desired.