Chicken Cordon Bleu with Lemon-Dijon Sauce & Roasted Asparagus

Directions

1. Pat the asparagus dry, snap or trim the woody ends, and toss with a little oil, salt, and pepper. Roast on a sheet pan in the lower part of a 425°F oven until tender-crisp, about 10–15 minutes.
2. Meanwhile, pat the chicken dry and cut each breast in half horizontally to form thin cutlets. Season both sides with salt and pepper.
3. Heat a skillet over medium-high heat with a small amount of butter, then lightly dredge each cutlet in flour and brown briefly on both sides. Transfer to a plate.
4. Whisk together the lemon juice, broth, Dijon, and a little flour until smooth, and set aside.
5. In the same skillet, add garlic and cook until fragrant, then pour in the lemon-broth mixture and simmer until slightly thickened, scraping up browned bits.
6. Layer two slices of prosciutto on each cutlet, top with mozzarella cheese, return to the skillet, and slide the pan under the broiler until the cheese melts and the chicken is cooked through, about 3 minutes.