Prosciutto-Wrapped Chicken

This is an elegant presentation sliced on salad greens. Perfect for al fresco dining tonight with a warm loaf of garlic bread!!
(serves 4)

1 clove garlic, minced
6 fresh sage leaves, roughly chopped
4 chicken cutlets (skin removed*), about 1&1/4 lbs.
Kosher salt
Freshly ground pepper
8-12 thin slices prosciutto
3 T. EVOO
Juice of one lemon
1 t. Dijon mustard
10 cups mixed baby lettuce (about 5 oz.)
1 cup cherry toms, quartered
3/4 cup low-sodium chicken broth
1 t. unsalted Kerrygold* butter

Sprinkle the garlic and sage on the chicken cutlets; season with S&P. Wrap 2 or 3 slices of prosciutto around each cutlet. Secure with a toothpick*. Heat a large nonstick skillet over med. heat; add 1 T. olive oil. Working in batches, if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6-8 mins. Transfer to a plate and keep warm*. Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 t. olive oil until smooth. Add the lettuce and tomatoes; toss to coat. Add the chicken broth and the remaining lemon juice to the skillet; cook over med. heat until slightly reduced, 1-2 mins. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1-2 mins. Slice the chicken and serve over the salad. Drizzle with the pan sauce.

"Every single thing that has happened in your life is preparing you for a moment that is yet to come."

Have FUN today!!

Love,

MM