Chicken In The Sticks

Instructions

1. 1

   Slice the squash, zucchini, and carrot into julienne strips--about the size of kitchen matchsticks.

2. 2

   In a large skillet, heat the butter and saute the vegetables and the garlic for about a minute, until tender but still crisp. Remove and keep warm.

3. 3

   Mix the flour, salt and pepper. and dust the chicken breasts lightly with the flour, seasoned with the salt and pepper.

4. 4

   Add the olive oil to the skillet where you cooked the vegetables, and heat it until it shimmers. Sear the chicken breasts, turning once, until browned. Remove the chicken to a pan and put it in the preheated oven to cook the rest of the way. and keep warm.

5. 5

   Add the wine, lemon juice, mustard and Worcestershire to the pan. Bring to a light boil, and heat until bubbling. Add the prosciutto and reduce the sauce by about half.

6. 6

   Return the vegetables to the skillet and toss to coat with the sauce. Serve the chicken with the vegetables underneath.