Step 1

Pat chicken thighs dry with paper towels and season with salt and pepper. Let chicken come to room temperature (about 30 minutes).

Step 2

Saute the chicken thighs in oil in a 12' saute pan over medium-high heat until brown (about 5 minutes). Turn and cook another 3 minutes or until cooked all the way through. Transfer to a plate and keep warm.

Step 3

Cook mushrooms in the same saute pan over high heat, 5 minutes, or until beginning to brown. Add additional oil if needed to prevent burning.

Step 4

Deglaze with the marsala, making sure to scrape up all of the brown bits. Add broth and bring to a boil. Continue to simmer until liquid is reduced by half, about 8 minutes.

Step 5

Remove the pan from the heat and stir in prosciutto, sage and butter until the butter melts.