Slice chicken breasts horizontally.
Put chicken breasts in ziplock bag, pound about 1/4 inch thick.
Season with salt and pepper on both sides.
Heat oil and 1 tablespoon butter in frying pan on medium heat.
Brown chicken a few minutes on each side, until golden.
Remove chicken to a warming plate.
Add prosciutto to pan, lower heat, cook for a minute, stirring.
Add sliced mushrooms, saute until golden, about 5 minutes.
Add Chicken back in, add marsala wine, cook down for a few minutes.
Sprinkle gelatin onto broth. Stir in.
Add broth and remaining butter into pan. Sauce should thicken rapidly.
Squeeze a little lemon for brightness (optional)