Italian Smothered Chicken with Crispy Prosciutto

Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.

In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.

Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.

Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.

Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.

Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.