Prosciutto-Wrapped Chicken
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
60
Spice
45
Sweetness
64
Sourness
43
mins
Prep time (avg)
3
Difficulty
Ingredients:
Directions:
1
Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper
2
Wrap 2 or 3 slices prosciutto around each cutlet
3
Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil
4
Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes
5
Transfer to a plate
6
Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl
7
Gradually whisk in the remaining 2 tablespoons olive oil until smooth
8
Add the lettuce and tomatoes; toss to coat
9
Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes
10
Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes
11
Serve the chicken with the salad
12
Drizzle with the pan sauce
13
Photograph by Ryan Dausch