My go-to is the Chicken Marsala recipe out of Cook This, Not That.

INGREDIENTS

4 boneless, skinless chicken breasts, pounded to a uniform 1/4" thickness

1 cup flour

1 tbsp olive oil

2 oz prosciutto, sliced into thin strips

8 oz cremini mushrooms (stems trimmed), sliced

3/4 cup marsala wine

3/4 cup low-sodium chicken broth

1/4 cup chopped fresh parsley

Salt and pepper to taste

DIRECTIONS

Season each breast with a pinch of salt and pepper. Place the flour in a shallow bowl, add the chicken, and coat the pieces evenly, shaking off any excess flour.

Heat the olive oil on medium in a large nonstick pan or castiron skillet. Add the chicken (don't overcrowd the pan; do two batches if necessary) and cook for 3 to 4 minutes a side until the breasts are golden brown on the outside and cooked all the way through. Transfer them to a serving platter and keep them warm.

Add more oil to the pan if needed, and saute the prosciutto for 1 to 2 minutes until it starts to crisp up. Add the mushrooms and continue sauteing until they're well browned.

Stir in the marsala and broth, scraping up any browned bits stuck to the bottom of the pan. Cook until the liquid has reduced to about 1/2 cup. Season the sauce with salt and pepper and add the parsley. Pour the sauce over the chicken