For 2 servings
2 teaspoons all-purpose flour
2 boneless skinless chicken breast cutlets (4-5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
2 thin slices prosciutto
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons white wine
1/2 teaspoon cornstarch
Flatten the chicken cutlets to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each cutlet with 4 sage leaves and 1 slice prosciutto, pressing to adhere. Refrigerate uncovered until ready to cook.
When ready to cook, sprinkle each cutlet with 1 teaspoon flour.
In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.
In a small bowl, whisk the chicken broth, wine, and cornstarch; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and until reduced by half. Spoon over chicken. Serve with lemon wedges.
1 lb spinach, stems removed and chopped
2 tablespoons olive oil
1 large garlic clove, sliced thin
Salt & pepper to taste
Heat the oil and garlic in a large skillet. Add the spinach and saute for 3-4 minutes until the spinach is wilted. Season with salt and pepper to taste.
Yellow Squash Rounds
Yield: 2 servings
2 small or 1 medium yellow summer squash
Roasted Garlic powder
Salt & freshly ground black pepper
1/4 to 1/2 cup freshly grated Parmesan cheese
Place an oven rack in the center position of the oven.
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan. Lightly sprinkle the squash with garlic, salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown.