Slice chicken breasts in half horizontally to create 4 thin chicken fillets. Then, using a meat mallet, pound chicken fillets until they are 1/4 inch thick.

Place all-purpose flour, 1 1/2 teaspoons Kosher salt, a generous grind of black pepper in a large zip lock bag. Add chicken breasts to the bag. Shake to lightly coat chicken evenly in seasoning.

Heat large Le Creuset braising pan over medium-high heat. Add olive oil and 2 tablespoons butter to the pan. Sauté chicken in batches until golden brown on each side – 2-3 minutes per side. Remove chicken from pan – place on a platter in a single layer covered with foil to keep warm.

Keep the pan with the chicken dripping at medium-high heat – add prosciutto to crisp up for 2-3 minutes. Set crispy prosciutto aside.

Next, add remaining tablespoon butter and mushrooms to the pan and allow them to brown for 4 to 5 minutes. Add wine and cognac to the pan, use a whisk to stir and scrape to get all the tasty bits from the pan and allow liquid to cook down for a minute or two. Then add broth, whisk again and allow it to reduce, for another two to three minutes. Finally whisk heavy cream into the sauce. Then, nestle chicken into the mix. Cook everything together for another few minutes until sauce has thickened nicely and chicken is warmed through again.

Sprinkle with parsley, crispy prosciutto, lots of ground black pepper.

Serves 4