Stuffed Chicken Breasts Marsala

Don't let this recipes instructions deter you from making this delicious dish.  It is easy and you can have it ready to cook in about 20 minutes.
I can never get the chicken breasts to be thin enough...so I don't worry about that (I usually slice a standard breast in two and then pound until my arms are tired)
I didn't have any kitchen twine so I used cotton yarn that I use to crochet dishcloths--LOL

4 boneless skinless chicken breasts (pound thin)
chopped spinach, thawed and squeezed dry
ricotta cheese.
4 slices prosciutto, THINLY sliced
nutmeg, salt, pepper
mushrooms (fresh is best but canned will do)
Marsala Wine
chicken broth
flour for dredging and thickening
kitchen twine
butter, olive oil

Season breasts with salt and pepper, top with about 2 tablespoons of ricotta cheese, sprinkle with nutmeg, add a small "handful" of spinach, spreading across the surface of the breast.  Top with a very thin slice of prosciutto. Roll up and tie with kitchen twine, dredge in flour
Set aside

Heat olive oil and 2 tablespoons butter and saute mushrooms until tender.  Remove mushrooms from pan, add chicken breasts and cook until golden brown on all sides (adding more butter or oil as needed)
Remove chicken breasts and keep warm
Deglaze pan with 1/3 cup Marsala wine (or to taste)
add 1 can chicken broth (or 1 1/2 cups) and some flour to thicken.  Heat until bubbling and thickened, stirring occasionally.
Add breasts back to pan to re-heat

Serve with rice, couscous or pasta. 
Enjoy!