Saltimbocca Chicken Breasts With Sage Sauce And Creamyarugula Pasta
From champagnetime 11 years agoIngredients
- FOR THE chicken—SEASON AND STUFF- WRAP IN: shopping list
- 2 boneless, skinless chicken breast halves (6–8 oz. each) shopping list
- ground black pepper shopping list
- 2 oz. provolone cheese, cut into two sticks shopping list
- 4 slices prosciutto, divided shopping list
- ----- shopping list
- SAUTE IN: shopping list
- 1 t. olive oil shopping list
- 1 t. butter shopping list
- ----- shopping list
- FOR THE PASTA— COOK - TOSS WITH: shopping list
- 4 oz. angel hair pasta shopping list
- 3 T. heavy cream shopping list
- 2 T. parmesan cheese, grated shopping list
- 1 egg yolk shopping list
- 1 t. lemon zest, minced shopping list
- Pinch of red pepper flakes shopping list
- salt and pepper to taste shopping list
- 1 cup arugula, torn shopping list
- ----- shopping list
- FOR THE SAUCE— SAUTE IN 1 TEASPOON BUTTER: shopping list
- 1 T. shallots, minced shopping list
- ----- shopping list
- DEGLAZE WITH;ADD AND SIMMER: shopping list
- 1/4 cup dry white wine shopping list
- 1/3 cup chicken broth shopping list
- juice of 1/2 a lemon shopping list
- ----- shopping list
- FINISH WITH: shopping list
- 2 T. butter, softened shopping list
- 1 t. minced fresh sage leaves shopping list
How to make it
- Preheat oven to 400°; bring a pot of salted water to a boil for cooking the pasta. Season chicken with pepper, then stuff with cheese as shown in the photo at right. Wrap each breast in two overlapping slices of prosciutto.
- Saute chicken in oil and butter in a nonstick skillet over medium-high heat. Cook, turning to brown all sides, 6–8 minutes total. Place 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.
- Cook pasta in boiling water for 4 minutes while chicken is in the oven. In a bowl, whisk together the cream, Parmesan, egg yolk, zest, and seasonings; top with arugula.
- Drain the pasta, add it to the bowl, and toss to coat pasta and wilt the greens.
- Saute shallots for the sauce in butter over medium-high heat using the same skillet the chicken was browned in. Cook until shallots are soft, 1 minute. Deglaze with wine; simmer over high heat until nearly evaporated.
- Add broth and lemon juice; simmer until reduced by half, 3 min. Finish sauce with butter and sage. To serve, divide pasta between two plates, place chicken alongside pasta, then drizzle with sauce.
- C@H Notes:
- { Cut a slit in each seasoned chicken breast (do not slice through). Place cheese inside slit, then wrap snugly in overlapping slices of prosciutto.
- {Turn chicken frequently while sautéing to brown all the way around. Add drained hot pasta on top of the greens to wilt them quickly.
- {Swirl butter and sage into sauce—do not boil or sauce will separate
- Per serving: 1027 calories; 57% calories from fat;
- 65g total fat; 48g carb.; 1228mg sodium; 2g fiber;
- 62g protein
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