Tenderize the Chicken:

Place each chicken breast in a plastic bag and gently pound them until they reach approximately 1/4 inch thickness. Set aside.

Seasoning:

In a shallow dish or small bowl, combine all-purpose flour, freshly ground black pepper, and salt to your taste preferences. Mix thoroughly.

Heat the Oil:

In a large skillet, heat extra virgin olive oil over medium-high heat until shimmering.

Coat and Fry the Chicken:

Dredge both sides of the tenderized chicken breasts in the seasoned flour mixture, ensuring to shake off any excess flour. Fry each side in the hot oil for roughly 5 minutes or until they turn a golden brown hue. If necessary, fry the chicken in batches. Once cooked, transfer them to a platter lined with paper towels to absorb excess oil.

Prepare Mushrooms:

Introduce the mushrooms and sauté until they achieve a golden brown color and any excess moisture evaporates. Remove from the skillet, season with salt and pepper to taste, and set aside.

Make Marsala Sauce:

Pour Marsala wine into the skillet and allow it to boil for 10-20 seconds to evaporate the alcohol content. Add chicken stock and let it simmer for a minute. Gradually stir in unsalted butter until the sauce achieves a slightly thickened consistency.

Combine and Simmer:

Return the cooked chicken to the skillet and let it simmer gently for approximately 90 seconds to absorb the flavors of the sauce.

Serve:

Arrange the chicken on a serving platter, top it with the prosciutto-mushroom mixture, and generously drizzle with Marsala sauce. Garnish with chopped parsley for a finishing touch.