Chicken Wrapped in Prosciutto with Herb Caper Sauce

This is another quick and easy meal to throw together and another that can be on the table in 30-40 Min's. I served mine over sliced potato crisps but it also goes well with pasta or you favourite vegetables. I have listed 2 Tablespoons of capers, so don't look at the photo and think it looks like there is about 2 tablespoons on that one bit of chicken I did that for photo purposes only.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

4 Chicken breasts
4 Slices prosciutto
30g Butter
4 Green onions, sliced thinly
2 Cloves garlic, crushed
1/2 Mushrooms, sliced thinly
1 Cup chicken stock
1/2 Cup dry white wine
1 Tablespoon lemon juice
2 Tablespoon tarragon, finely chopped
1 Tablespoon chives, snipped
1 Tablespoon basil, finely chopped
2 Tablespoons parsley, finely chopped
2 Tablespoons capers, rinsed
2 Teaspoons cornflour
Pepper to taste


Method

1. Wrap a slice of prosciutto around each chicken breast. Cook chicken in an oiled large frying pan until cooked through.

2. Meanwhile make sauce. Melt butter in a pan add onion, mushrooms and garlic, cook stirring until tender.

3. Add stock, wine, lemon juice and herbs simmer 5 Min's, add capers and season with pepper. Mix a little water with cornflour and add, stir until mixture boils and thickens.

To serve: Arrange chicken on a plate drizzle with sauce, serve extra sauce on the side.

All photos taken by me unless otherwise stated.