This warm and savory dish is perfect any day of the week. We made a quick pan sauce with our Dijon, it's super flavorful and delicious. Serve with a side like our Lemon Roasted Broccoli or Garlicky Spaghetti Squash to round out the meal. 

What you need

coarse salt and ground pepper
8 fresh whole sage leaves
4 chicken cutlets (4-6 ounces each)
4 slices (3 ounces) thinly-sliced prosciutto
coarse salt and ground pepper
2 tablespoons Tessemae’s Lemon Garlic
1/2 cup reduced-sodium canned chicken broth
1 tablespoon Tessemae’s Dijon Mustard
1 lemon, cut into wedges

 

What to do

1. Lay two sage leaves crosswise on each cutlet, then wrap a prosciutto slice around middle of each cutlet. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Season with salt and pepper.
2. In a large skillet, heat 2 teaspoons Lemon Garlic over medium-high heat. Cook the cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Move to a plate to keep warm.
3. Add the broth to the skillet and scrape up any brown bits in bottom of the pan. Whisk in the Dijon mustard, toss in few lemon wedges, and simmer until the broth is reduced by about a third, about 2 minutes. Return the cutlets to the pan with the sauce and serve immediately.