1 - 1.5 lb boneless, skinless chicken breasts, cubed
¾ - 1 lb cremini mushrooms, sliced (you can also use button mushrooms, but I prefer cremini)
½ cup all purpose flour
1 tablespoon oil
3 tablespoons butter
2 cloves garlic, minced
4 oz prosciutto, sliced or torn into thin strips
3 cups chicken broth, plus more to thin the sauce
2½ cups Marsala wine
12 oz pasta of your choice
Salt and pepper, to taste
¼ cup parmesan cheese, grated
¼ cup heavy cream
Parsley, to garnish