Ingredients

How to make it

  • Directions
  • In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
  • Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick.
  • In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.
  • Recipe courtesy of Trisha Yearwood

People Who Like This Dish 2
Reviews & Comments 2

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  • twill10 1 year ago
    Thanks for the bookmarks
    Was this review helpful? Yes Flag
    " It was excellent "
    Cosmicmother ate it and said...
    This was great! The whole family loved it, including the kids. I added some pecorino cheese to the filling as well before rolling it up. And served the extra sauce over some fresh potato gnocchi, yum!
    Was this review helpful? Yes Flag
    " It was excellent "
    Cosmicmother ate it and said...
    looking forward to this :)
    Was this review helpful? Yes Flag

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