So Many Dishes

There has been a lot going on the past few days, and I just haven’t found time to blog. Now is the time to make up for that.

We made a quick trip to Orlando to visit our son and his family. As has become custom when we visit, I cook on the first night. I made phyllo-wrapped salmon but forgot to take pictures. We did have a bit of a kitchen disaster in the midst of dinner preparation, though. It’s always an interesting experience to cook in a different kitchen. Even though I’ve cooked frequently at Ben’s house, it’s not the same as cooking in my own kitchen. At home, it’s habit to open the oven door to check that it’s empty before I turn it on. I didn’t do that, and discovered when I went to put the pan with the salmon into the hot oven that there was a pizza box and a baking sheet with some, at that point, charred pieces of cake! Fortunately, no damage done other than some smoke, we got a laugh out of the situation, and the salmon was delicious.

Today’s recipe is one that I made last weekend, chicken saltimbocca. This is one of my favorite recipes, probably because of my love of prosciutto. When it’s in the house, our favorite way to eat prosciutto is with chunks of cantaloupe, but I try to make sure we leave enough for this dish. The recipe is from Cooking Light, one of my favorite sources for healthy recipes. It’s easy and elegant; I’ve made this for guests.

Chicken Saltimbocca

• 2 boneless, skinless chicken breast halves
• Salt
• 12 fresh sage leaves
• 2 ounces thinly sliced prosciutto, but into 8 strips
• 2 T. olive oil, divided
• 1/3 cup reduced sodium chicken broth
• 1/4 cup fresh lemon juice
• 1 tsp. cornstarch

Cut chicken breasts in half horizontally to make four cutlets. Sprinkle lightly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan and swirl to coat. Add chicken to pan. Cook 3 minutes on each side or until done. Remove chicken from the pan and keep warm.

Combine broth, juice, and cornstarch in a small bowl, whisking until smooth. Add remaining tablespoon of oil and the cornstarch mixture to the pan. Bring to a boil, stirring constantly. Cook one minute or until slightly thick. Spoon sauce over chicken and serve.

Notes:

• I like to serve with a lemon wedge on the side.
• The original recipe suggests serving over pasta or polenta. Since it doesn’t make that much sauce, we prefer to have some good, crusty bread or rolls.
• I often use only two sage leaves per piece of chicken, especially if the leaves are large or the chicken cutlet is small. The sage can overpower the chicken.

Happy eating! And here’s the best part of our visit to Orlando: time with our granddaughter.