Prosciutto Wrapped Chicken Breast

Ingredients

• 2 � 3 Tbsp. extra virgin olive oil
• 4 large chicken breast, boneless & skinless
• 8 slices prosciutto
• for dusting flour
• 1 14 oz.can chicken broth
• 2 sprigs fresh rosemary with stems
• 1/2 med onion, chopped very small
• 2 cloves garlic, minced
• Zest of a lemon
• Juice of 1 lemon
• 1/2 tsp. kosher salt, plus more to season chicken
• 1/4 tsp. black pepper, plus more to season chicken

Directions

1. Generously season chicken breast with kosher salt and pepper.
2. Lay 2 slices of prosciutto on a flat surface slightly overlapping each other. Place chicken breast in the middle and fold up both sides of the prosciutto to completely wrap the chicken breast through most of the middle.
3. Lightly flour chicken and shake off excess.
4. Heat a large skillet or heavy bottom pot over med high heat and cook chicken breast in olive oil for 5 min. (don�t move or turn for the whole 5 minutes to get a nice golden brown. Flip the chicken and cook for an additional 3 to 4 min.
5. Remove chicken from the pan and set aside. Add rosemary to the oil in the pan and cook for 10 � 20 seconds to bring out the flavor. You will see the rosemary wilt quickly.
6. Add onions and garlic and cook till soft.
7. Add chicken broth, lemon juice, lemon zest , 1/2 tsp. kosher salt and 1/4 tsp. black pepper to the pot and bring to a boil.
8. Add back the chicken pieces and lower heat to low. Cover and let simmer for 15 minutes.
9. Remove chicken to a serving platter and bring heat back up to high. Allow sauce to boil and reduce by 1/3. It will still be very thin but full of flavor. Pour sauce over chicken.
10. Garnish with lemon slices and rosemary springs.