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#Post24172http://www.forums.cuisineathome.com/ubbt...=true#Post22830And this is the thread where we reviewed it -
http://www.forums.cuisineathome.com/ubbt...=true#Post24334Erin 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.
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Erin
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Sorry I got so carried away, Barbara, but the old threads are fun to look back at.