Chicken Saltimbocca with Artichoke Sauce
2 boneless, skinless chicken breast halves
6 large fresh sage or basil leaves
4 thinly sliced prosciutto di Parma
1/4 c unbleached all-purpose flour
Kosher salt and freshly ground pepper
2 tablespoons extra virgin olive oil
Half of a 14-oz can of artichoke hearts drained
½ cup Chicken Stock
1 tablespoon unsalted butter
¼ cup chopped fresh parsley
Place the chicken breast halves between two pieces of plastic wrap. Pound them with a rolling pin or meat pounder until the breasts are about ¼ inch thick; set aside.
Put 2 sage leaves on the less smooth side of each pounded chicken breast. Cover them with the 2 prosciutto slices and press until they adhere. Cover the breasts and chill them for 10 minutes.
Spread out the four on a pie plate and add salt and pepper to taste. Working with one piece at a time, coat the chicken with the flour and shake off the excess flour.
Heat the olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 5 minutes per side, or until the pieces are golden and just cooked through.
Coarsely chop the artichoke hearts (about 1/2 cup). Add them to the skillet along with the chicken stock and butter. Simmer until the liquid is slightly reduced, about 5 minutes.
Place the chicken dinner plates; spoon the sauce over the chicken to serve.
Make the whole recipe, leftovers heat easily and you can save time.
4 tablespoons unsalted butter
1 small onion diced
3 cloves garlic finely minced
2 cups Long Grain White Rice
1 teaspoon salt
3 ½ cups Low Sodium Chicken Broth
1 large lemon juiced
Heat the butter in a deep pot over medium heat then add the onion and cook until slightly translucent.
Add the garlic and cook for an additional minute or until fragrant.
Add the rice and salt, stir, and fry for 6-7 minutes or until the rice turns an opaque white color, stirring the entire time to prevent burning.
Add the broth and lemon juice and stir to combine.
Bring the rice to a simmer then reduce the heat to low-medium and cover.
Cook for 18-20 minutes, or until the rice has cooked completely.
Remove the pan from the heat and leave the lid on the pan.
Let the rice rest for 10-15 minutes before fluffing and serving.
Garden Peas with Chopped Onion
1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter
Saute butter and onion in a small saucepan over low heat for about 5 minutes. Add the peas and heat over low until hot.
Serve with a green vegetable, such as sauteed spinach.