Chicken Scallopini with Asparagus and Prosciutto

Chicken Scallopini with Asparagus and Prosciutto


  • 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


  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.

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