My kids love this! I usually use Kroger's frozen chicken cutlets and then don't bother pounding the breasts.....

4 boneless, skinless chicken breasts
1/2 teaspoon garlic, minced
1/4 pound prosciutto, diced
1/2 pound fresh mushrooms, sliced
2 tablespoons olive oil, divided
2 tablespoons butter
2 teaspoons fresh parsley, minced
1 tablespoon lemon juice
1/4 teaspoon pepper

4 boneless, skinless chicken breasts 1/2 teaspoon garlic, minced 1/4 pound prosciutto, diced 1/2 pound fresh mushrooms, sliced 2 tablespoons olive oil, divided 2 tablespoons butter 2 teaspoons fresh parsley, minced 1 tablespoon lemon juice 1/4 teaspoon pepper

Wrap each chicken breast between two sheets of wax paper. Use a meat mallet to gently pound chicken until it's 1/4 inch thick. Place chicken in refrigerator until ready to cook. Saute garlic, prosciutto and mushrooms in one tablespoon of olive oil for 15 to 20 minutes. Spoon sauteed mixture into a bowl and set aside. In the same skillet, heat remaining oil and butter together. Place chicken in a single layer in skillet. Cook, turning once, until cooked through; about 5 minutes, or until juices run clear when chicken is pierced. Return mushroom mixture to skillet and stir in parsley, lemon juice and pepper. Cook, covered, until thoroughly heated about 2 to 3 minutes. When ready to serve place chicken on plates and top with mushroom sauce.