Chicken Saltimbocca with Artichoke Sauce
2 Servings
Ingredients
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
Directions
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.
Lemon Rice
Make the whole recipe, leftovers heat easily and you can save time.
Servings 6
Ingredients
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
Directions
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
Ingredients
1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter
Directions
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.
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa, preferably Dutch-process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
1 cup packed brown sugar
¾ cup canola oil
1 teaspoon vanilla extract
2 cups grated zucchini or yellow squash
1/2 cup chocolate chips
Directions:
Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl.
Whisk eggs, sugar, oil, and vanilla in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in squash and chocolate chips. Spoon the batter into the prepared pans, smoothing the tops.
Bake the loaves for 45 -50 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto the rack and cool completely.
Lemon Sole
2 servings
Ingredients
2 (4-ounce) {or 4-2 oz} sole fillets skinless, boneless, patted dry
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup all-purpose flour
4 tablespoons butter
Lemon juice from one lemon, freshly squeezed
1 tablespoon minced parsley
Directions
Season both sides of the fish with kosher salt, black pepper, and garlic powder. Coat the fish in flour.
In a large 12-inch nonstick skillet over medium-high heat, heat the butter. Swirl or brush to coat. Place the fish pieces in the skillet and cook them until just done, about 2 minutes per side.
Remove the skillet from the heat and drizzle the fish with lemon juice and sprinkle the parsley over the fish. Serve immediately.
Fettuccine Alfredo
Ingredients
2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1 cup grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
4 cups hot cooked fresh fettuccine (8 ounces uncooked fresh pasta)
Cracked black pepper
Directions
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1-minute cream cheese, then add the cream. Lower heat to medium-low and cook until the cream is hot. Stir in the cheese and heat for a minute. Toss the sauce with the hot, drained fettuccine. Toss well and serve with fresh cracked pepper.
Serve with a green vegetable, such as sauteed spinach.
