Pan-Roasted Chicken with Porcini Mushrooms, Prosciutto, and Marsala Sauce

So you all may know I call my Keurig my boyfriend. But did I ever tell you I have a "husband" too? Yah, Tyler Florence.  If only he were available.

I've watched Tyler on Food Network for years and subsequently bought a couple of his cookbooks.  Yet never cooked from them. Last night, that all changed. I'm not longer a Tyler Florence Cookbook Virgin.

I mad pan-roasted chicken with porcini mushrooms, prosciutto, and Marsala sauce - which is a mouthful instead of just saying chicken Marsala.  This recipe was easy, quick and quite delicious.

Pan-roasted Chicken with Porcini Mushrooms, Prosciutto, and Marsala Sauce
Serves 4

• 4 skinless, boneless chicken breasts (about 1-1/2 total)
• 3/4 cup of all-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup of extra-virgin olive oil
• 4 ounces thinly sliced prosciutto, cut into ribbons
• 8 ounces fresh porcini or cremini mushrooms (or whatever mushrooms you find in your supermarket), wiped clean, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup of chicken stock
• 2 tablespoons of unsalted butter

1/4 cup of chopped, fresh flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound to about 1/2-inch thick with a flat meat mallet, a heavy-bottomed saucepan or a bottle. Put the flour in a shallow platter and season with a fair amount of salt and pepper. Mix with your fingers and then taste to make sure it's well-seasoned.

Heat the oil over medium-high heat in a large skillet. When the oil is nice and hot, dredge the chicken cutlets in the seasoned flour and shake off the excess. Slip the cutlets into the pan and fry for 5 to 7 minutes on each side, until golden, turning once. (Do this in batches if the cutlets don't fit comfortably in the pan.) Remove the chicken to a large platter (arranging it in a single layer) and cover with foil to keep warm.

Now you're going to make a quick sauce. Lower the heat to medium and add prosciutto to the pan. Add a drizzled of olive oil (about 2 teaspoons) and sauté for about 1 minute to render out some of the delicious fat. Add the mushrooms and another drizzle of oil and sauté until the mushrooms are nicely browned and their moisture has evaporated, about 5 minutes. Season with salt and pepper. Pour the Marsala into the pan and boil down for a few seconds. Then, add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the 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