Flour 1 teaspoon Garlic Powder Salt and Freshly Ground Pepper 1 Egg 4 boneless; skinless Chicken Breasts
Season the Flour with Garlic Powder, Salt and Pepper. Whisk the Egg in a shallow dish. Coat the Chicken in Flour, dip in Egg and then dredge in Flour again shaking off excess.
Heat large non-stick skillet over medium with 1/4-inch Oil. Add the Chicken Breast and allow to cook for 2-3 minutes per side until golden. Remove Chicken to a paper towel lined plate.
1/2 cup Dry White Wine (plus more to taste)
Wipe out excess Oil from pan with a paper towel and return pan to heat. Deglaze with Wine, scraping up brown bits and reduce by half.
1 Lemon (juiced) 1 stick Butter
Add Butter and allow to melt. Stir in the juice of Lemon. Adjust seasoning to taste.
Return Chicken to the pan and baste with sauce. Reserve remaining sauce in pan.
1/4 pound Prosciutto 1/4 pound Provolone (sliced)
Line baking sheet with foil and spray with non-stick cooking spray. Remove the pieces of Chicken from the sauce to the baking sheet, reserving the sauce in the pan. Top each piece of Chicken with Prosciutto and Provolone.
Bake for 10-15 minutes or until Chicken is cooked through and Cheese is melted.
1 bunch Asparagus (tough ends removed; cut in 1-inch pieces)
Meanwhile, steam Asparagus in a steamer basket over boiling water for 2-3 minutes. Transfer to an ice bath to shock.
Salt and Freshly Ground Pepper Lemon Butter Sauce
Strain out Asparagus and season with Salt and Pepper. Transfer steamed Asparagus to the reserved Lemon Butter sauce and toss to coat.
1 tablespoon Freshly Chopped Parsley
Slice up the Chicken and platter with the Asparagus and remaining sauce. Sprinkle with Parsley to garnish.
Helpful Tips: 1. Season flour with garlic powder, salt & pepper to taste. 2. Cook chicken to golden brown 3. Substitute the cheese and/or cured meat with your favorite variety 4. Steam asparagus and add to deglazed wine sauce