chicken prosciutto or chicken piccata or chicken something...

This photo belongs to Iowa Girl Eats

This was super quick and easy to make and liked more by Brian than me...a bit too salty for my liking but a very tasty Monday night dinner.

Lick Your Plate Chicken Prosciutto Piccata
Iowa Girl Eats
Slightly adapted from Simply Recipes
Serves 2
Prep time: 5 minutes
Cooking time: 10 minutes
Pans needed: 2

Ingredients:
1 chicken breast, butterflied into two pieces
2 slices prosciutto
2 1/2 Tablespoons flour
1 Tablespoon grated Parmesan cheese
Salt and pepper
1 Tablespoon extra virgin olive oil
2 Tablespoons butter, divided
1/4 cup dry white wine or chicken broth (I used Pinot Grigio)
1 1/2 Tablespoons lemon juice
1 teaspoon lemon zest
2 Tablespoons capers, rinsed in water
chopped parsley

Directions:
1. Mix the flour, grated Parmesan and salt & pepper together in a shallow dish. Press one slice of prosciutto onto each chicken half, then dredge the chicken in the flour/cheese mixture.
2. Heat olive oil and 1 Tablespoon of the butter in a medium sized skillet over medium high heat. Add the chicken, prosciutto-side down, and cook on each side until golden brown. Remove the chicken to a plate.
3. Add remaining butter, wine/chicken broth, lemon juice, lemon zest, and capers to the skillet. Use a spatula to scrape up the browned bits and continue to cook the sauce until it has reduced by half. Pour sauce over the chicken and garnish with fresh parsley. Serve with angel hair pasta, or sautéed spinach.  (I served mine with both!)