Recipe Help - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Recipe Help (/showthread.php?tid=125605) |
Recipe Help - bfg - 08-16-2011 Well, I've done it again! I have saved a picture of a recipe from C@H that I wanted to try, but don't seem to have the recipe to go with the picture! The recipe that I am looking for appeared in C@H, December 2005, p 14. The dish was entitled, Table for Two, Chicken:Italian Style. I Googled the recipe with no C@H results. I would be most grateful if anyone has this recipe in their file. I sure wish that C@H would finish the project in getting their recipes online! I would gladly pay to be a member! Thanks, Barbara Re: Recipe Help - Gourmet_Mom - 08-16-2011 Barbara, I've got it, but I'll have to type in. If nobody gets to it by tomorrow morning, I'll post it for you. Re: Recipe Help - cjs - 08-16-2011 I found it - I made this Oct. 18, 2006 - it was a birthday review dinner for someone. This is a thread where we talked about it and there is a hilarious long, long (4 pages) talking about what ingredients couldn't be found and everyone mentioning different stores - Billy right in the middle of it all. http://www.forums.cuisineathome.com/ubbt...=true#Post24172 http://www.forums.cuisineathome.com/ubbt...=true#Post22830 And this is the thread where we reviewed it - http://www.forums.cuisineathome.com/ubbt...=true#Post24334 Erin posted this originally - 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 ======= Sorry I got so carried away, Barbara, but the old threads are fun to look back at. Re: Recipe Help - Gourmet_Mom - 08-16-2011 And there you go! Thanks for the memory, Jean! I sure do miss that pudgy baby face! Re: Recipe Help - bfg - 08-17-2011 Thanks so much, Erin! I'm putting the recipe in Living Cookbook today, so it won't get lost! I had a recipe for Chicken Saltimbocca, in my Cuisine@Home notebook, following the picture of the Chicken:Italian Style. It is definitely not the same recipe as the one that you posted. The chicken saltimbocca that I have appeared in the Cuisine@Home, October, 2007, p 34 issue. I enjoyed reading the other links that you posted, especially all the problems members had finding fresh sage! I do hope that I can return the favor of posting a member's need for a lost C@H recipe in the future. I have entered all C@H keeper recipes in Living Cookbook and keep a notebook of the recipes that I want to try eventually. This is a great forum and the members are always so helpful to other members' needs as well as sharing informative information related to recipes and cooking. Barbara Re: Recipe Help - bfg - 08-17-2011 Daphne, So glad that you did not have to spend time typing in the recipe, since Erin had posted it a few years ago! But a special thanks to you, for volunteering to type in the recipe! Barbara |