Hubster and I have a pseudo date night tonight! I say “pseudo” because I feel like the term “date night” implies getting away from the kids and doing whatever we want. We don’t have kids and any free evening we can generally do what we want, so I guess we have dates all the time. The differentiator is that we’re actually leaving the house for this one ;) We’re off to see Stephen Lynch.
If you’ve never heard of him, make a mental note to look up his songs when you’re a) not at work b) a few drinks (or more) into the night. His humor runs along the lines of Family Guy or South Park so nothing (literally) is off limits. It will be a nice distraction from the derma dissapointment. (Oh, first world problems.) (Is that phrase dead? I promise not to use it much.)
This meal is perfect for mid-week date nights. It’s fast enough that you’ll have plenty of time to enjoy whatever else is on the agenda – chilling by the fire pit, watching a movie, or listening to a bawdy comedian. You know, whatever floats your boat.
Oh, and it has prosciutto, which is like a fancy version of bacon. Wide strips are wrapped around lean chicken and then crisped to salty perfection. This calls for the good stuff, so head to the deli counter and ask for paper thin slices. Ignore the per pound price because you’ll pay less than $2 for what you need.
It’s topped off with a super super simple, tart lemon sauce. Hubster was nearly licking his plate and asking for more. I’ve clearly found the way to his prosciutto lovin’ heart.
Modified from Cooking Light
1 large lemon
4 very thin slices of prosciutto
2 chicken breasts
1/8 teaspoon salt
¼ tsp dried sage
1 Tbsp + 1 tsp extra-virgin olive oil
1/3 cup fat-free, lower-sodium chicken broth
½ tsp cornstarch
Juice lemon to get ¼ cup of juice. Cut each prosciutto slice into 3 thick strips. Cut each chicken breast in half horizontally to create 4 thin chicken cutlets. Sprinkle the chicken evenly with salt and sage. Wrap 3 prosciutto strips around each cutlet. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Meanwhile, combine lemon juice, broth and cornstarch in a small bowl, stirring with a whisk until smooth. Remove chicken from pan. Add the remaining 1 teaspoon of olive oil and the cornstarch mixture and to the pan. Bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Divide chicken among two plates and top with sauce.