Saltimbocca Chicken Breast
  Re: (...)
Well, I was a little off on dates and the name. Glad I found it. I am going to make this again soon. We really liked it. Maybe we can do it for the next dinner, if there everyone hasn't made it yet???

Saltimbocca Chicken Breasts
With Sage sauce and creamy Arugula Pasta
C@H Issue 54 Page 14 December 2005

For the Chicken
Season and Stuff; Wrap in
2 boneless, skinless chicken breast halves (6-8) oz each
Ground black pepper
2 oz provolne cheese, cut into two sticks
4 slices prosciutto, divided

Saute in:
1 t olive oil
1 t butter

For the pasta -
cook;Toss with:
4 oz angel hair pasta
3 T heavy Cream
2 T Parmesan cheese, grated
1 egg yolk
1 t lemon zest, minced
pinch of red pepper flakes
salt and pepper to taste
1 cup arugula, torn (I use spinach)

For the sauce -
Saute in 1 tsp butter:
1 T Shallots, minced

Deglaze with; Add and Simmer;
1/4 cup dry white wine
1/3 cup chicken broth
Juice of 1/2 a lemon

Finish with:
2 T butter softened
1 tsp minced fresh sage leaves

Preheat oven to 400. Bring a pot a salted water to a boil for cooking the pasta.

Season Chicken with pepper, Cut a slit in each seasoned chicken breast - lengthwise down the middle. Do not slice through. Place cheese inside slit, then wrap snugly in two overlaping slices of prosciutto.

Saute chicken in oil and butter in a nonstick skillet over medium-high heat. Cook, turning to brown all sides 6-8 minutes total. Place chicken on a rack set on a backing sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest 5 minutes before serving

Cook pasta in boiling water for 4 minutes while chicken is in the oven. In a bowl, whisk together the cream, parmesan, egg yolk, zest, and seasonings; top with arugula. Drain the pasta, add it to the bowl, and toss to coat pasta and wilt the greens.

Saute Shallots for the sauce in butter over medium-high heat using the same skillet the chicken was browned in. Cook until shallots are soft, 1 minute.

Deglaze with wine; simmer over high heat until nearly evaporated. Add broth and lemon juice. SImmer until reduced by half, 3 minutes.

Finish sauce with butter and sage.
To serve divide pasta between two plates, place chicken alongside pasta, then drizzle with sauce.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Saltimbocca Chicken Breast by esgunn (Well, I was a little...)
I haven't made it, and wow, I'm game! I've done it with veal, but not chicken. Looks like you're on for choosing the next dinner!
Practice safe lunch. Use a condiment.
  Re: Re: Saltimbocca Chicken Breast by Lorraine (I haven't made it, a...)
I haven't made it. I'm game...uh, no I'm not, I'm Billy
Don't wait too long to tell someone you love them.

  Re: Re: Saltimbocca Chicken Breast by bjcotton (I haven't made it. ...)
You are so game Billy, Heart of a Lion....
  Re: Saltimbocca Chicken Breast by esgunn (Well, I was a little...)
Erin, good pick! I made this a short while back (my sage runneth over) and it was a keeper.

  Re: Re: Saltimbocca Chicken Breast by pjcooks (Erin, good pick! I ...)
I'm up for it, too.
  Re: Re: Saltimbocca Chicken Breast by vannin (You are so game Bill...)
Good choice, Erin---now set the dates etc!!! I'm in, of course---
"Never eat more than you can lift" Miss Piggy
  Re: Re: Saltimbocca Chicken Breast by Roxanne 21 (Good choice, Erin---...)
My sage is just beautiful right now - some fried sage leaves garnishing this sounds really good!!

I'm in also!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Saltimbocca Chicken Breast by cjs (My sage is just beau...)
Sounds great to me. My sage is huge also, Jean.

Duly copied. When shall it be discussed?

Please spay and neuter your pets.
  Re: Re: Saltimbocca Chicken Breast by Half_Baked (Sounds great to me. ...)
The Jalapeno beef is the 16th right? Are we going 1 week or two - that would make it the 23rd or 30th. Any preference?
Mom to three wonderful 7th graders!
The time is flying by.

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