Chicken Marsala

Ingredients

3 skinless, boneless chicken breasts (about 1.5 lbs)

1 cup flour

S&P

1/4 cup EVOO

4 oz sliced up ham

8 oz baby bella mushrooms, quartered

1 small shallots, sliced

1 medium summer squash, cut into 1/2'' cubes

1/2 cup Marsala wine

1/2 cup chicken stock

2 tablespoons unsalted butter

1/8 cup finely chopped parsley, plus more for garnish

Directions

Pound out the breasts to 1/4''. Put them in a ziplock bag - makes it easier. Put the flour in a large pie tin and season with fresh ground pepper and sea salt - mix to combine. Dredge the chicken in the flour.

Heat the oil over high heat. Cook the chicken 5 minutes on each side. Remove to a platter and cover.

Add the ham to the pan with the drippings. You can also use prosciutto instead of ham. I happened to have ham handy....also it's cheaper. Saute the ham or prosciutto for about a minute so it renders. Then add the mushrooms (I said quartered, half the smaller ones) squash, shallots, parsley and S&P. Cook for about 5 minutes and then add the Marsala. Cook for two minutes and then add the chicken stock. Cook for another minute. Put the chicken back into the pan to warm through.