Ingredients
1 teaspoon salt1 teaspoon dried oregano1 teaspoon dried parsley flakes1 teaspoon dried thyme1/2 teaspoon garlic powder1/2 teaspoon dried marjoram1/2 teaspoon pepper8 boneless skinless chicken breast halves (6 ounces each), cut in half1/4 cup olive oilSAUCE:1/2 cup butter, cubed1 pound sliced fresh mushrooms1 shallot, chopped4 thin slices prosciutto, chopped3 garlic cloves, minced2 cups reduced-sodium chicken broth3/4 cup Marsala wine2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes1/2 teaspoon coarsely ground pepper2 tablespoons cornstarch1/4 cup heavy whipping cream2/3 cup grated Parmesan and Romano cheese blend
Preparation
Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish.
In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer.
Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened.
Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.
