1. Cook the Prosciutto

Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper. Arrange the prosciutto slices on the parchment paper and bake for 10 to 15 minutes. Let it cool, then crumble. Set aside. 

2. Prep the Chicken

Combine the dressing mix and flour in a shallow bowl; mix well. Coat the chicken pieces with the mixture.

3. Cook the Chicken

Heat the oil in a large, heavy skillet over medium-high heat. When the oil is hot and shimmering, add the chicken and cook for 2 to 4 minutes per side or until golden brown. It should register 165°F on a food thermometer inserted into the thickest portion. Remove the chicken to a plate and set aside.

4. Cook the Mushrooms and Garlic

Melt the butter in the skillet over medium-high heat and add the mushrooms and 1/4 teaspoon of salt. Cook, stirring frequently, for 4 to 5 minutes or until the mushrooms begin to brown. Add the garlic and cook for 1 minute longer.

5. Make the Sauce

Add the chicken stock and wine to the skillet, scraping to loosen the brown bits. Bring the mixture to a boil, stirring occasionally, for 3 minutes or until the liquids have reduced by about two-thirds. Stir in the cream and add the chicken back to the skillet. Reduce the heat to medium and simmer for 3 minutes or until heated through and slightly thickened.

6. Serve

Garnish with the crumbled prosciutto and parsley. Enjoy!