Yummy one pot meal- Italian Chicken Marsala made in 30 minutes in VitaClay Instant Crock Pot Slow Cooker

Directions

1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
2. Add pasta and broth or water in your claypot. Set on stew to cook for 30 minutes. 
3. While cooking pasta in your clay pot, heat the oil over medium-high in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and brown on each side. Remove the chicken to a large platter in a single layer to keep warm.
4. Add the prosciutto to a sauce pan, turn on heat to medium and sauté for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; Stir in the butter and return the chicken to the pan. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Season with salt and pepper.
5. About 20 minutes of pasta cooking, drain some excess liquid, leave about a layer of liquid (about 1/2 cup) on bottom. Add the chicken mushrooms along with the sauce in your clay pot, on top of pasta. Close cooker covers and continue to let it cook through or until chicken is cooked.

Garnish with chopped parsley before serving.

Enjoy!