Chicken Scallopini with Asparagus and Prosciutto

Ingredients

• 5 chicken breasts, cut into 3 pieces each and pounded to 1/2 inch thickness

• Montreal chicken seasoning

• Flour

• Olive oil

• 2 shallots, finely chopped

• 4 cloves garlic, finely chopped

• 1 teaspoon thyme

• 1/2 cup white wine

• 3/4 cup chicken stock

• 2 tablespoons butter

• 1 pound asparagus, cut into 1-inch pieces and cooked to tender-crisp

• 1 cup Prosciutto, cut into small dice

• Salt

• Pepper

• About 1/2 pound of cooked pasta, spaghetti or linguine

• Chopped parsley, for garnish

Directions

1. Sprinkle both sides of the chicken pieces with montreal chicken seasoning and dredge in flour.

2. Heat a good sized drizzle of olive oil in a large saute pan set on medium high heat.

3. Saute chicken in one layer and cook until browned on each side, about 2 – 3 minutes. You may need to brown the chicken in 2 batches depending on the size of the pan.

4. Transfer the chicken to a plate and set aside.

5. In the same pan, saute the shallots and garlic in a little olive oil for 1 minute or so.

6. Add the thyme and wine and cook for 2 – 3 minutes.

7. Add the chicken stock and bring almost to a boil.

8. Stir in the butter and reduce the sauce for a minute.

9.  Add the asparagus and Prosciutto and season with salt and pepper.

10. Return the browned chicken to the pan to reheat and simmer for about 5 minutes.

11.  Serve chicken and sauce with pasta and a sprinkle of chopped parsley.