Another Recipe Please
#3
  Re: (...)
Saltimbuca Chicken Breasts - I think it was from issue 54.

Did I loose my other post? It was for the Island Pork Tenderloin, black beans, mango salsa and Pickled onions.

Thanks so much.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#4
  Re: Another Recipe Please by esgunn (Saltimbuca Chicken B...)
Is this it?

Saltimbocca Chicken Breasts
(Cuisine at home, December 2005, Issue 54, p. )


Makes: 2 Chicken Breast Halves & 21/2 Cups Pasta Total Time: About 30 Minutes Rating: Easy


For the Chicken —
Season and Stuff; Wrap in:
2 boneless, skinless chicken breast halves (6–8 oz. each)
Ground black pepper
2 oz. provolone 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

For the Sauce —
Saute in 1 Teaspoon Butter:
1 T. shallots, minced

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

Finish with:
2 T. butter, softened
1 t. minced fresh sage leaves





Preheat oven to 400°; bring a pot of salted water to a boil for cooking the pasta.

Season chicken with pepper, then stuff with cheese as shown in the photo at right. Wrap each breast in two overlapping 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 baking 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.
Don't wait too long to tell someone you love them.

Billy
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