A quick and easy dinner, but it is still highly impressive.
Ingredients
4(5- to 6-oz.
Preheat oven to 375F.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Rub chicken cutlets with mustard; sprinkle with black pepper and 1/2 teaspoon of the salt.
Sprinkle 1 teaspoon of the tarragon leaves over prosciutto.
Place wrapped cutlet, seam side down, on a large plate.
Repeat with remaining prosciutto, tarragon, and chicken.
Add butter and oil to a large ovenproof skillet; heat over medium-high until butter melts.
Add chicken cutlets, seam sides up, and cook, undisturbed, 3 to 4 minutes.
Transfer chicken from skillet to a large plate using a slotted spatula.
Heat drippings in skillet over medium-high.
Return chicken and any juices to skillet; garnish with more tarragon and black pepper.
Serve with lemon wedges.