Slice the chicken breasts into around 4 fillets each and then pound them thinly with either a meat mallet or a flat bottomed glass like I do. ;)
You can choose to use the fillets as such or cut them into smaller pieces as I usually do which makes it easier for my son to eat.
In a medium sized bowl, mix together the tapioca flour, salt, paprika, garlic powder, oregano, and add in some freshly ground black pepper. Add in the chicken fillets and combine everything to cover the pieces well with the flour mixture.
Heat up a couple of tablespoons of ghee over medium to high heat and begin to pan fry the coated chicken breast fillets until brown, flipping after a couple of minutes to brown both sides. As you finish browning the fillet pieces, remove them from the pan to another plate, and continue to add more pieces until all are cooked. Add in more ghee if needed to finish with all of the chicken.
Meanwhile, clean and slice the mushrooms and cut the prosciutto into small pieces.
When you have finished browning all of the chicken, remove it from the pan and add another tablespoon of ghee. Add in the mushrooms and prosciutto and sauté them together until the mushrooms have released their liquid and are starting to brown.
Add the marsala wine to the pan with the mushrooms and prosciutto and cook for a couple of minutes to help cook off some of the alcohol.
Add in the chicken broth followed by the browned chicken pieces and cook for several minutes, long enough to make sure the chicken is fully cooked. The sauce will slightly thicken from the tapioca flour on the chicken.