A quick and easy dinner, but it is still highly impressive.

Ingredients

4(5- to 6-oz.

Preheat oven to 375F.

Prosciutto-Wrapped Chicken Cutlets With Haricots Verts on a plate with a glass of water

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.