Chicken Piccata Wrapped in Prosciutto With Black Truffles

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2 to 3 tablespoons butter
2 chicken breasts (about 4 ounces each), pounded flat
3 or 4 cloves garlic, slivered
1 teaspoon truffle-infused oil (optional)
1 medium black truffle, thinly sliced
2 slices prosciutto
1/2 cup freshly squeezed lemon juice
Salt and pepper to taste
1/2 honeydew melon, sliced

Melt butter in frying pan. Add chicken and garlic. Sprinkle with truffle oil, if using. Fry until garlic is brown and chicken golden.

Put 1 slice of prosciutto on plate. Top with 3 or 4 truffle slices. Place chicken and drippings on top of prosciutto and wrap it around chicken. Sprinkle with lemon juice, salt and pepper. Repeat with remaining chicken and prosciutto. Serve with sliced melon.

Makes 2 servings.

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