A delightful twist on the classic Chicken Cardinale, this recipe combines tender chicken with a rich Marsala wine sauce, topped with melted cheese.
Melt the butter in a sauté pan over medium heat until fully melted.
Ensure the butter doesn't brown; adjust the heat if necessary.
Add the chicken breasts and mushrooms to the pan and cook until the chicken is golden and cooked through.
Flip the chicken halfway through for even cooking.
Sprinkle the oregano and lay the prosciutto slices over the chicken.
Tear the prosciutto into smaller pieces for easier distribution.
Pour in the Marsala wine and let it simmer until reduced by half.
Stir occasionally to prevent sticking.
Transfer the chicken to a broiling pan, top with mozzarella cheese, and broil until the cheese is melted and bubbly.
Keep an eye on the broiler to avoid overcooking.
Serve the chicken with the sauce poured over and garnish with fresh parsley if desired.
Serve immediately for the best flavor and texture.
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