1.5 lbs chicken tenders or chicken breast sliced into thick strips
10 sheets prosciutto
1/4 cup olive oil
1 teaspoon thyme, finely chopped
2 cloves garlic minced
3 tablespoons butter
2 bunches of asparagus, ends trimmed and cut into 2-inch pieces
1/3 cup white wine
Loaf of crusty bread for serving (optional)
Cut the sheets of prosciutto in half lengthwise. Lay one sheet on the counter and lay a chicken tender near the top, roll the prosciutto up around the chicken to wrap it. Move to a sheet pan or plate. Repeat process with remaining chicken.
Place the olive oil in a small bowl. Add the thyme, garlic, 1 teaspoon of salt and a few grindings of fresh pepper and mix together. Drizzle over the top of the prosciutto wrapped chicken and set aside.
Place the butter in a large, heavy bottomed saute pan or cast iron pan over medium-high heat. When the butter is melted and hot, add the chicken to the pan in a single layer (you may need to cook the chicken in two batches.)Cook the chicken until the prosciutto is crispy and the chicken is browned, flip over and repeat on the other side until the chicken is cooked through. Move to a plate while you cook the second batch or proceed with the recipe.
Add the white wine to the pan and scrape up any brown bits on the bottom of the pan. Let the wine cook down until about 1 tablespoon remains. Add the asparagus and 1/2 teaspoon of salt to the pan, cook, stirring often, until the asparagus is tender, about 5-8 minutes. Turn the heat to low and return the chicken to the pan, nestling it in the asparagus. Squeeze 1/2 of the lemon over the top everything and serve. I like to serve this with a loaf of crusty bread to sop up the juices from the pan.