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.
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.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.
