Family Pack Chicken thighs or Chicken breasts ( or can reduce to make servings for 2)
All Purpose flour, for dredging
Sea salt and fresh ground pepper
1 diced Sweet onion
1/4 C Extra - virgin olive oil
4 ounces Prosciutto, thinly sliced ( Trader Joes) then I cut into little pieces
8 ounces- 16 ounces Baby bella mushrooms or crimini ( Traders) washed and stemmed and cut in half
3/4 C Sweet Marsala wine
Use either 3/4 C half & half or use soy creamer
3/4 C Chicken broth
4 TBLS Butter
Angel hair pasta
Lay wax paper on cutting board, then put Chicken side by side on the cutting board and wax paper. Lay a large piece of plastic wrap over them: pound with a flat mallet until they are about 1/4 inch thick.
Put flour in a pie plate mixed with a fair amount of sea salt and pepper. Mix with a fork to distribute evenly.
Heat oil and 2 TBLS of butter over medium flame in a large skillet or braiser. Add the diced onions and cook. Then put the cooked onions in bowl .
When the oil is nice and hot dredge both sides of the chicken in the seasoned flour, shaking off excess flour. Put the chicken in the pan cook for 5-6 minutes each side until golden,( adding garlic) turning once- do this in batches if the pieces don't fit comfortably in the pan.
Remove the chicken to a large platter to keep warm.
Lower the heat to medium and add the prosciutto and the cooked onions to the pan and sauté. Add the mushrooms and sauté until they are nicely browned and their moisture has evaporated , about 6 minutes.
Pour in the Marsala and add chicken broth and let cook for a few minutes. Stir in 2 TBLS butter and add the creamer.
Return the chicken to the pan , simmer gently to heat chicken through and let sauce thicken.
Serve over Angel Hair pasta