1 pound chicken cutlets
¼ pound thinly sliced Mike's Deli imported prosciutto
6 shallots
½ pound fresh shitake mushrooms
¼ cup fresh green peas
1 tablespoon diced garlic
salt & pepper


Peel and chop shallots into small dice.
Brush shitake mushrooms, clean with paper towel.
Remove stems and save them for another purpose.
Julienne the mushroom caps.
Stack the prosciutto slices on top of one another and cut into thin strips, then cut the strips into ½ inch pieces.
Cut the chicken into small pieces 1 inch by 2 inches.
Heat a large sauté pan add 1 tablespoon oil the diced shallots and the prosciutto.
Allow this to cook 2 minutes, then add the mushrooms, garlic and the chicken chunks.
Reduce heat and allow this to cook at medium for 15 minutes or until chicken is cooked through.