Chef Jeff's Chicken Marsala

It's already December and it's approaching the end of the 2017 @steemit-ironchef challenge. The special ingredient for Week #14 is the Mushroom! I have chosen to make a classic Italian-American dish, the Chicken Marsala. It infuses Crimini Mushrooms with American Marsala wine to make a delicious sauteed chicken meal. Here is the recipe in a few simple steps:

Ingredients:

1 1/2 pounds - Boneless Chicken Cutlets
1/2 pound - Crimini Mushrooms
4 oz - thinly sliced Prosciutto
1/2 cup - Marsala Wine
1/2 cup - Chicken Stock
1/4 - Extra Virgin Olive Oil
2 Tablespoons of Salted Butter
Parsley
Salt & Pepper
Garlic Powder
Flour

Step 1: Pound the Chicken

Cover the chicken breasts and flatten them until roughly 1/4 inch thick all around.

Step 2: Dredge and Fry

Prepare a plate with flour, salt and pepper as you wait for 1/4 cup of EVOO to heat up. Dredge the chicken and place it into the hot oil for a few minutes on each side until golden.

Step 3: Cover and Place Aside

Once the chicken is golden brown, place them under tinfoil to keep warm.

Step 4: Add Prosciutto & Shrooms to the Oil

Add the thinly sliced prosciutto and Crimini mushrooms (stemmed and slice) into what's left of the oil. Cook until mushrooms begin to brown.

Step 5: Pour in Wine and Chicken Broth

Pour in a half cup of the Marsala wine and a half cup of the chicken broth. Simmer down.

Step 6: Add the Chicken and Butter

Add the Chicken back to the pan along with 2 tablespoons of butter, some salt, pepper and garlic powder for tasting. Submerge the chicken and cook for a few more minutes.