Chicken Scaloppine with Oyster Mushrooms and Marsala

This recipe combines chicken breast with prosciutto in a kind of saltimbocca approach usually done in Italy with veal. You could also use boneless thighs for a richer flavor. I’ve used Marsala wine here, which is traditional but you could use whatever wine you like, including a sweeter-styled sherry or even a vin cotto (see Note).