Ingredients;
4 skinless, boneless, chicken breasts (pounded thin)...
1 lb. Maccheroni (Pasta)
1 can Tuttorosso Sauce (Crushed Tomatoes)
1 tbsp. butter
1/2 cup chicken stock
4 ounces prosciutto, thinly sliced
5-garlic cloves sliced
1/4 cup olive oil
1-small onion chopped well
1 tbsp. fresh oregano
1 tbsp. fresh parsley
5 fresh basil leaves shopped
1/2 cup Marsala wine
salt & pepper (for taste)
NOTE; you can use dry ingredients as well if you don't have fresh they work well also!
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium add a little olive oil to the skillet and add all fresh parsley, Garlic, Oregano, onion in the pan, sauté for 1 minute, Then pour the Marsala wine and boil it down for a few seconds to cook out the alcohol. then add the prosciutto, Now, add the mushrooms and your sauce; season with salt and pepper.
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.
NOTE;Cook pasta as instructed on box..