Creamy Chicken Marsala with Prosciutto

1 pound chicken cutlets, trimmed

½ teaspoon ground pepper, divided

¼ teaspoon salt, divided

¼ cup white whole-wheat flour

2 tablespoons extra-virgin olive oil, divided

2 ounces prosciutto, chopped (½ cup)

8 ounces sliced cremini mushrooms

¼ cup minced shallots

2 cloves garlic, minced

1 teaspoon dried thyme

½ cup low-sodium chicken broth

½ cup heavy cream

½ cup Marsala wine (see Tip)

Chopped fresh parsley for garnish

Directions

Step 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.
Step 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.
Step 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.
Step 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

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