Quick Paleo Chicken Marsala

Prepare the chicken by placing cutlets between two sheets of plastic wrap on a stable, flat surface. Use a meat mallet to firmly pound the chicken meat to an even 1/4-inch thickness. Sprinkle both sides of the cutlets with salt and pepper to taste.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat until the butter has melted. Carefully place the chicken cutlets into the skillet and cook for 5 minutes on each side, or until they are golden brown. Remove the cooked chicken from the pan and set it aside on a heat-resistant plate.

Reduce the heat to medium; if necessary, add more olive oil to the skillet. Add sliced prosciutto and shallots to the skillet; cook, stirring occasionally, until they are warmed through and fragrant, about 1 minute. Add sliced mushrooms to the skillet; cook, stirring frequently, until they are browned and tender, about 5 minutes. Season the mixture with salt and pepper to taste.

Pour a small amount of wine into the skillet; simmer, stirring occasionally, until the flavors have combined and the liquid has reduced slightly, about 1 minute. Add chicken stock to the skillet; simmer, stirring occasionally, until the sauce has thickened slightly, about 1 minute.

Stir in 1 tablespoon of butter to enrich the sauce. Return the cooked chicken to the skillet; simmer, stirring occasionally, until it is heated through and the sauce has coated the chicken evenly, about 1 minute. Garnish with chopped parsley, salt, and pepper to taste.

To keep the chicken warm while you cook the remaining cutlets, transfer it to a large serving platter. You can also prepare the chicken in advance by browning it, then covering and refrigerating it until you're ready to serve. When you're ready to cook the rest of the chicken, sauté the remaining ingredients in a skillet, pour them over the cooked chicken in a baking dish, and bake at 300 degrees for 15 minutes.