Hint: Serve This Dish With Penne Pasta Or Steamed Potatoes.
2 tablespoons olive oil
6 slices prosciutto, cut crossways into thin strips
500 g (1 lb 2 oz) chicken tenderloins
1 red onion, chopped
2 garlic cloves, crushed
1 small red chilli, chopped
1 tablespoon plain (all-purpose) flour
375 ml (13 fl oz/1 1/2 cups) chicken stock
150 g (5 1/2 oz) asparagus, halved
250 g (9 oz) green beans, halved
4 tablespoons snipped chives
1. Heat 1 tablespoon of the oil in a frying pan. Stir-fry the prosciutto over medium-high heat for 2 minutes, or until crisp. Lift out with a slotted spoon and drain on paper towels.
2. Add the chicken to the pan and cook over high heat for 2 minutes on each side, or until brown, turning once. Remove from the frying pan and drain on paper towels.
3. Heat the remaining oil in the frying pan. Add the onion, garlic and chilli and stir-fry over medium-high heat for 2 minutes, or until softened. Add the flour and stir for 1 minute.
4. Add the stock gradually, stirring over the heat until the mixture boils and thickens. Add the asparagus and beans and reduce the heat to low. Cook, covered, for 3-5 minutes, or until the vegetables are tender. Return the chicken tenderloins to the pan and cook for 4 minutes, or until the chicken is cooked through. Stir in the snipped chives and serve hot. Sprinkle with the prosciutto.