INGREDIENTS
1/2 cup
chicken stock
8 oz
dried porcini mushrooms
1/4 cup
flat-leaf parsley
4 servings
flour
4 servings
kosher salt
1/2 cup
marsala wine
1/4 cup
olive oil
4 oz
prosciutto
1 1/2 lb
skinless boneless chicken breasts
2 tbsp
unsalted butter