Monday, February 22, 2010
However, I like flavor and so if my girls are stuck with cereal for dinner on occasion because I decide to cook something that I like, well then, so be it. They will live and my tastebuds will dance a lively jig. Someone has to look out for the tastebuds.
The Recipe - from my favorite cooking mag all all time - Cuisine at Home. Issue 54. December 2005.
Saltimbocca Chicken Breasts
with Sage Sauce and Creamy Arugula Pasta
The original recipe says it takes 30 minutes for make 2 servings. Well, I made closer to 20 servings, so it took more like 90 minutes. Well worth it.
1. Season 2 boneless, skinless chicken breast halves (6-8oz each) with ground black pepper. In each, cut a slit in the center of the breast, insert a 1 oz stick of provelone cheese, then place the stuffed chicken on 2 overlapping slices of prociutto and wrap tightly.
I bought two packages of thinly filleted chicken breasts, so I rolled the thin chicken around the stick of provelone, then wrapped it in serrano ham since I can't find prociutto here. It was delicious with serrano.
2. Preheat the oven to 400 and bring a pot of salted water to a boil for cooking the pasta.
3. Saute the chicken in 1 t. olive oil and 1 t. butter in a non-stick skillet over medium-high heat. Cook, turning to brown on all sides, 6-8 min total. Place the 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.
I made A LOT of chicken, so I used a bit more butter and oil and did it in batches, then transferred it to a 9x13 glass baking pan and probably had it in the oven a little over 5 min
4. Cook 4oz angel hair pasta in the boiling water for 4 minutes while the chicken is in the oven. In a large bowl, whisk 3T. cream, 2 T. grated Parmesan cheese, 1 egg yolk, and 1 t. minced lemon zest. Stir in a pinch of red pepper flakes and S&P to taste. Top the cream mixture with 1 cup arugula, torn.
I cooked an entire box of angel hair pasta for a tad bit longer. Because my portions were bigger, I roughly quadrupled the cream mixture ingredients, but didn't add the red pepper flakes. Instead of 4 egg yolks, I used 3 whole eggs. I also added a bit of lemon juice with the zest. I only doubled the green and used rucola (rocket) instead of arugula. Because the cream mixture is mixed in the same bowl that the pasta goes into, it helps to mix it in a large serving bowl. Once you add the pasta, it's easy to take it directly to the table in the same bowl.
5. Drain the pasta, add it to the bowl with the cream mixture and toss to coat the pasta and wilt the greens.(DO NOT RINSE THE PASTA) The heat from the hot noodles will cook the raw egg in the mixture.
6. Saute 1 T. minced shallots in butter over medium-high heat using the same pan that you cooked the chicken in. Cook until the shallots are soft - 1 min.I can't find shallots in Spain, so I used a regular old onion - used a whole yellow one. Yum.
7. Deglaze the shallot pan with 1/4 cup dry white wine; simmer over high heat until nearly evaporated. Add 1/3 cup chicken broth and the juice of 1/2 a lemon. Simmer until reduced by half, 3 min.Quadrulpled the amounts of liquids (only doubled the lemon juice). I didn't have dry white and didn't read the directions before deglazing, so I deglazed with sherry, then added the chicken broth and lemon juice right away. It was actually quite good. In fact, Tiara and Kirk both raved about the sauce. So, I might just make it with sherry all the time.
8. Finish the sauce with 2 T. softened butter and 1t. minced fresh sage leaves. I used just 2 T. butter and dried rubbed sage instead of fresh.
9. To serve, divide the pasta between two plates, place chicken alongside the pasta, then drizzle with sauce.
Obviously, I wasn't going to divide this all among 20 plates, but I did serve a chicken aside a bit of pasta. The drizzle of sauce is delightful. Mmmm. Of course, there were leftovers, but they disappeared quickly. This is one of those meals that we ate seconds of because it was good and wanted thirds of but we were good. It would be great to freeze the chicken after cooking for a quick meal later.
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