Ingredients needed:
* 4 boneless, skinless chicken breasts
* 1 cup of all purpose flour
* 3 tablespoons of olive oil
* 2 oz prosciutto, sliced into thin strips
* 8 oz cremini mushrooms, stemmed and sliced
* 1/3 cup dry marsala wine
* 1/3 cup reduced sodium chicken broth
* 1/4 cup chopped fresh parsley
Preparation steps:
* Season chicken with salt and pepper. Put flour in shallow bowl. Coat chicken evenly with flour, shaking off excess
* Heat 2 tablespoons of the oil in large skillet (preferably cast iron) over medium heat. Add chicken, working in batches and cook, turning until golden brown (about 2 minutes per side). Transfer to crockpot coated with cooking spray.
* Add remaining 1 tablespoon oil to skillet. Cook prosciutto until it starts to become crisp (about 1 to 2 minutes). Drain on paper towels and chill. Add mushrooms to skillet and cook until golden, 5 minutes.
* Stir in wine and broth, scraping up any browned bits stuck to the bottom of the pan. Pour over chicken. Cover and cook until chicken is tender and cooked thoroughly for about 4 hours on low. Season to taste, top with reserved prosciutto and sprinkle with parsley.
Enjoy
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