Dutch's chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    thinly sliced chicken cutlets

  • 1/4

    cup flour, seasoned with salt and pepper

  • 1

    Tbsp. olive oil

  • 8

    slices of thinly sliced ham or prosciutto

  • 8

    slices of thinly sliced provolone cheese

  • 24

    asparagus spears, roasted in oven just until tender-crisp (roast for about 15 minutes at 350° in a little bit of olive oil, minced garlic and salt.)

  • White Wine Lemon Sauce – recipe follows

Directions

Coat chicken cutlets with flour and shake off the excess. Heat olive oil in pan until hot. Cook chicken breasts in oil until well browned on each side and cooked through. About 3-4 minutes, each side. Remove from pan and put into a baking dish. Season with salt and pepper. Heat broiler. Place a slice of ham on each piece of cooked chicken. Top with three asparagus spears then place a slice of the cheese over that. Set aside. Prepare the White Wine Lemon Sauce. White Wine Lemon Sauce: •1 Tbsp. 0live oil •1 shallot, chopped •1/2 dry white wine •2 Tbsp. butter •1 Tbsp. fresh parsley, chopped •1/2 lemon In the pan that you cooked the chicken, heat olive oil over medium heat. Sauté shallot until softened and beginning to color, about 1 1/2 minutes. Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup — about 3-5 minutes, scraping up browned bits from bottom of pan. Remove pan from burner and pour into another container through a small strainer to strain out the shallot, and then discard the shallot. Return to pan. Whisk in butter and parsley and a squeeze of half a lemon. Set aside to pour over chicken when finished. Put prepared chicken under the broiler for a few minutes, just to melt the cheese. Remove from oven and pour White Wine Lemon Sauce over the top and serve.

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