Start by flattening the chicken breasts to ensure even cooking. Cover them with plastic wrap and pound them gently with a meat mallet. This helps tenderize the meat and results in a juicy texture.

In a bowl, mix garlic powder, pepper, salt, oregano, thyme, parsley, and marjoram. Rub this mixture onto both sides of the chicken. Let it sit for about 10 minutes, allowing the flavors to permeate the meat.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chicken breasts once the oil is hot but not smoking. Sear them for about 4-5 minutes on each side until they’re golden brown and fully cooked. Remove the chicken from the skillet and set it aside to rest.

In the same skillet, melt 1/3 cup of butter. Add the minced shallots, garlic, and diced prosciutto, sautéing until fragrant. Next, toss in the sliced mushrooms and cook until they’re soft.

Pour in the dry Marsala wine, scraping the bottom of the pan to deglaze it. This first step infuses the sauce with an amazing flavor rich in depth. Allow the wine to cook down for 2-3 minutes.

In a small bowl, mix the cornstarch with chicken broth, whisking until smooth. Gradually add this mixture to the skillet, stirring constantly until the sauce thickens. This will take just a few minutes.

Add the heavy cream and red pepper flakes for a hint of heat. Stir until combined. Finally, return the chicken to the skillet to warm it through and coat it in the luxurious sauce.

Garnish with freshly minced parsley and serve hot with your chosen sides.