Name: Pan-Seared Chicken with Peas and Prosciutto Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless thin-sliced chicken cutlets (about 1½ pounds); Salt and black pepper, to taste; 4 tablespoons olive oil, divided; 4 tablespoons unsalted butter; 1 small shallot, chopped; 2 cups frozen or fresh peas (about 10 ounces); 1 head butter lettuce, torn into pieces (about 6 cups); 4 thin slices prosciutto, torn into pieces; 2 teaspoons sherry vinegar

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Introduction

Pan-Seared Chicken with Peas and Prosciutto is a simple yet elegant dish perfect for a quick weeknight dinner or a special occasion. Tender chicken cutlets are seared to golden perfection and topped with a flavorful mixture of peas, prosciutto, and butter lettuce. This recipe combines fresh ingredients with a touch of sherry vinegar for a bright finish.

A white plate holds four cooked chicken breasts, each with a golden-brown, slightly crispy outer layer. Scattered on top and around the chicken breasts are bright green peas and wilted leafy greens, adding texture and color contrast. Thin slices of pink ham are mixed among the peas and greens, creating a layered look. A silver spoon with some peas on it rests on the plate's edge. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless thin-sliced chicken cutlets (about 1½ pounds)
Salt and black pepper
4 tablespoons olive oil
4 tablespoons unsalted butter
1 small shallot, chopped
2 cups frozen or fresh peas (about 10 ounces)
1 head butter lettuce, torn into pieces (about 6 cups)
4 thin slices prosciutto, torn into pieces
2 teaspoons sherry vinegar

Instructions

Step 1: Working with one cutlet at a time, pat the chicken dry and place it between two pieces of wax paper or plastic wrap. Use a meat mallet, small heavy-bottomed pot, or rolling pin to gently pound the thicker parts until the cutlet is about ¼ inch thick. Season both sides with salt and pepper.
Step 2: Heat 2 tablespoons of olive oil in a large pan over medium-high heat until shimmering. Add the chicken cutlets in a single layer, working in batches if needed. Cook undisturbed until the bottoms are browned and the cutlets release easily from the pan, about 3 minutes. Flip and cook another 30 to 60 seconds until just cooked through. Remove the chicken to a serving plate. Add more oil for the next batch if necessary.
Step 3: Reduce heat to medium and add butter to the pan. Once melted, add the chopped shallot and cook until softened, about 1 minute. Stir in peas, ¼ cup water, and a pinch of salt. Simmer gently until the water has mostly evaporated, about 5 minutes.
Step 4: Add the torn butter lettuce, prosciutto pieces, and remaining 2 tablespoons of olive oil to the pan. Cover and cook for 5 minutes until the peas are tender and the lettuce has wilted. Stir in the sherry vinegar and remove the pan from heat.
Step 5: Immediately spoon the prosciutto and pea mixture over the cooked chicken cutlets and serve warm.

Tips & Variations

For extra flavor, try adding a squeeze of fresh lemon juice over the dish before serving.
Substitute arugula or spinach for butter lettuce if you prefer a peppery or more robust green.
If you don’t have sherry vinegar, a splash of white wine vinegar or lemon juice works well as a substitute.
Make sure not to overcrowd the pan when cooking the chicken to ensure a nice sear.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to keep the chicken tender and to warm the pea and prosciutto topping without overcooking it.

How to Serve

A white plate holds four pieces of golden-brown cooked chicken breast as the bottom layer, each piece showing a slightly crispy texture with some black pepper sprinkled on top. Scattered over and around the chicken are bright green peas forming a middle layer, providing a fresh, round texture. Thin slices of pink ham with slightly curled edges are mixed with the peas, adding a soft, delicate layer. On top, light green pieces of cooked leafy vegetable add a touch of freshness and color contrast. A silver spoon with some peas rests on the bottom left edge of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can slice chicken breasts thinly and pound them to an even thickness to mimic cutlets. This will help them cook quickly and evenly.

Can this dish be made ahead of time?

You can prepare the pea and prosciutto mixture a few hours ahead and store it separately in the fridge. Cook the chicken fresh before serving for the best texture and flavor.