boneless, skinless chicken breasts
salt & pepper
prociutto ham, thinly sliced
pat of butter
linguini (good quality)
parm cheese, grated
put chix breasts between two pieces of syran wrap. Be sure to leave enough space between breasts :) Salt & Pepper chix. Pound chix until all one thickness. Turn over and put a layer of prociutto ham on top of chix. Pound again so that prociutto is embedded. Set aside.
Cut up broccoli spears. Set aside.
Begin cooking linguini. Put strainer in sink.
In large fry pan, cover bottom with olive oil. Heat on medium-high heat. When hot, add chix, prociutto side down. (If the oil is not hot enough, it won't work right. The oil should spit and sputter when you lay the chix down.) Cook for about 3-5 minutes, or until lightly browned. Add garlic. Turn and brown other side of chix. Flash with sherry. cook until
chix is done. Add pat of butter very last. Melt butter and mix in to make a sweet sauce.
Just before the linguini is done, add broccoli spears to blanche. Drain in strainer when cooked. Place linguini on plate, top with chix, sauce, and strategically place broccoli around edges.