Thursday, February 10, 2011

Make It Tonight

Chicken with Prosciutto and Sage

Sides: Truffled Brussel Sprout Salad
Ginger Soy Bok Choy and Broccoli   

serves 4
1/4 cup all-purpose flour
course salt and ground pepper
4 fresh whole sage leaves, plus minced leaves
4 ( 6 to 8 ounces each) chicken cutlets
4 slices ( 3 ounces) thinly sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

in a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. set aside.
lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. flatten with a palm of your hand to help prosciutto adhere to the chicken. dredge cutlets in seasoned flour; tap off excess
in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. remove cutlets, and keep warm. repeat with remaining 2 teaspoons oil and 2 cutlets
add wine and broth to skillet; cook over high heat until reduced by three quarters about 2 minutes. remove from heat; let cool 1 minute. add butter minced sage; sit until butter is melted, about 30 seconds. spoon sauce onto plates; top with cutlets serve immediately.

This Chicken Dish is one of my all time favorites! It is so easy to make yet its taste is so luxurious. I highly recommend this dish to anyone who needs a break from their chicken dinner routine. another bonus is that I had most of the ingredients on hand already and even if you don't this recipe will not break your bank! recipe adapted from Martha Stewarts everyday cookbook.

For the Truffled Brussel sprout salad:
1/2 pound brussel sprouts 
2 tablespoons of white truffle oil
2 tablespoons evoo
4 tablespoons fresh lemon juice
salt and pepper to taste
4 ounces pecorino toscano cheese
make the dressing by combining the oils, lemon juice and salt.
shave the brussel sprouts thin on a mandolin. toss with dressing. top with the shaved cheese. add salt and pepper as needed and garnish with parsley.
Ginger Bok Choy
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce 
salt and ground black pepper
( this recipe didn't call for broccoli but i had some left over so i just threw it in with the bok choy)
directions: heat oil in a large skillet over medium heat. add garlic and ginger and cook for 1 minute. add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp and tender. season to taste with salt and pepper.

1 comment:

  1. OK, this looks amazing! What a unique recipe! Yes, a perfect "stray" from our usual chicken breast dinners...the picture just makes me want to cut right into it and take a bite!

    And not sure if you know - but I am huge fan of the truffle oil! Great side too!