Categories: Chicken

Ingredients

• 1 garlic clove, minced
• 6 fresh sage leaves, roughly chopped
• 4 chicken cutlets
• Kosher salt and black pepper
• 8-12 thin slices prosciutto
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon
• 10 cups mixed baby lettuce
• 1 cup cherry tomatoes, quartered
• 3/4 cup chicken broth
• 1 tbsp unsalted butter

Directions

1. Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.

2. Heat a large nonstick skillet over medium heat; add 1 tbsp 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 minutes. Transfer to a plate.

3. Meanwhile, whisk half of the lemon juice, mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tbsp olive oil until smooth. Add the lettuce and tomatoes; toss to coat.

4. Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1-2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1-2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

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