Description

This is a fantastic chicken dish. It is so good, it can be served on special occasions. But it is so easy, it can be made quickly for weeknight dinners.

Ingredients

• 2 T. unsalted butter
• 2 T. all-purpose flour
• 1 c. chicken broth/stock
• 1 T. freshly squeezed lemon juice
• 4 medium chicken cutlets
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 very thin slices prosciutto
• 1/2 c. ricotta cheese
• 1 c. fresh spinach, rinsed, drained, chopped
• 3 T. olive oil

Steps

1. In a medium saucepan, melt butter over medium heat. Add flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand like consistency. Add broth/stock and lemon juice. Bring to a boil; reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
2. Wash chicken and pat dry with paper towels. Season both sides of cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken; spread with some ricotta cheese; top with spinach. Roll up each cutlet and secure with a wooden toothpick.
3. In a large skillet, heat olive oil over medium heat; sear chicken, 1 - 2 minutes per side. Add chicken broth/stock mixture to the skillet; bring to a boil. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes.