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Saltimbocca Chicken Breasts With Sage Sauce

Annie | January 31, 2009

Time: 30 minutes

 

For the Chicken

            2 boneless chicken breasts

            ground pepper

2 t. olive oil

2 oz. of mozzarella sticks (I use string cheese!)

6 slices prosciutto (3 per breast)

 

Sage Sauce

            ¼ cup dry white wine

            1/3 cup chicken broth

            2 T. butter

            1 t. sage, minced

 

Preheat oven to 400°

 

Season chicken with pepper, stuff chicken with cheese.* Wrap each breast in 3 overlapping slices of prosciutto. 

Saute chicken in oil in an oven-proof skillet over medium-high heat.  Cook till brown on each side, only.  (6-8 minutes total). 

Move chicken to baking sheet and finish cooking in the oven, about 5 minutes. 

 

While chicken cooks, deglaze skillet used to sautéed the chicken with the wine.  Simmer until wine nearly evaporates.  Add broth and lemon juice; simmer until reduced by half, about 3 minutes. 

 

Once reduced, turn off heat, add butter.  Once the butter melts and is fuller whisked into the sauce, take off burner and add sage. 

 

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My Perfect Pork Tenderloin

Annie |

Preheat 400°

 

Remove all silver skin and excess fat off the tenderloin using a filet knife.

Season the tenderloin with salt and pepper, all sides

Heat about 3T. of vegatable oil in an over-proof skillet in medium heat

Once heat is hot, add tenderloins.  Sear loins on all sides (note: once you lay the tenderloin in the hot oil, do not move until the loin no longer sticks to the skillet, then flip).

Once all sides are seared, put in over.

Bake about 20 minutes, and test tempurature.  Remove only if inside temps have reached 170°. 

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Green beans with Horseradish Crumbs

Annie |

FOR THE CRUMBS—

Combine; Pulse and Saute:

4                    T. unsalted butter, softened

¼         cup prepared horseradish

4                    slices bread (a heavy bread like sourdough or French works best)

salt and pepper

2                    T. parsley

 

 

FOR THE GREEN BEANS—

Simmer in ½ cup water; Add:

1          lb. Fresh green beans, trimmed

2          T. unsalted butter

1                      T. Dijon mustard

 

Directions:

Combine butter and horseradish for the crumbs in a small bowl, then spread over bread slices.  Tear bread into pieces and pulse with salt and pepper to taste in a food processor until course.  Saute crumbs in a nonstick skillet over medium-high heat until crisp, about 10 minutes, stirring often.  Off heat, add parsley, then spread crumbs on a baking sheet to cool; set aside.

 

Simmer beans in ½ cup boiling salted water in a large sauté pan, covered 5 minutes.  Remove lid and simmer until water is nearly evaporated; add butter and mustard, and toss to melt butter.  Transfer beans to a serving platter and sprinkle with crumb mixture. 

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Creamy Spinach Pasta

Annie |

4 oz. of angel hair pasta

3T. heavy cream

2T. grated parmesan cheese

1 t. lemon zest

Pinch (each) of red pepper flakes, salt and black pepper

1 cup fresh spinach leaves.

 

Bring a pot of salted water to a boil.

Add the pasta and cook till done.

 

Mix cooked pasta with the remaining ingredients.

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Creamed Spinach

Annie |

Makes about 4 cups

Time: 45 minutes

 

3-9 oz. bags of spinach (frozen works fine, but thaw first)

1 cup onion

1 T. garlic, minced

3 T. unsalted butter

3 T. flour

¾ cup heavy cream

¼ cup chicken broth

½ cup parmesan

salt and pepper to taste

1 cup fresh bread crumbs

2 T. unsalted butter, melted

 

Preheat oven to 450°

Saute onion and garlic in 3 T. butter in a large sauté pan over medium-high heat until onion softens, about 4 minutes.  Stir in flour and cook 1 minute.  Which in cream and broth, stir in spinach.

 

Off heat, add parmesan, salt and pepper.  Pour into a 2 qt. baking dish.

 

Combine crumbs, 2 T. butter, and salt in a small bowl.  Sprinkle over spinach and bake until bread crumbs are golden, 10 minutes. 

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Bread crusted Chicken Breasts with Sage-Butter Sauce

Annie |

For the chicken:

2 boneless chicken breasts, cut into 2 thin portions each

2 egg whites

2 t. cornstarch

juice of ½ a lemon

            1 cup bread crumbs

            1 T. parsley           

            1 t. salt

            ¼ t. pepper

            3 T. olive oil

 

For the Sauce:

½ cup dry white wine

            ½ cup heavy cream

            ½ cup low-sodium chicken broth

            1 t. fresh lemon juice

            4 T. (1/2 stick) unsalted butter, cubed

            2 t. sage

 

Preheat 450°

 

Chicken:

Blend egg whites, cornstarch and lemon juice in one dish.

Combine bread crumbs, parsley, salt, and pepper in a second dish.

Dip chicken in egg mixture, then on crumb mixture. 

Saute chicken in oil in an oven-proof skillet over medium-high heat, for about 3 minutes, or until crumbs are golden brown. 

Finish roasting in oven for 8 minutes. 

 

Sauce:

In a sauce pan, add wine, cream, broth and lemon juice.  Simmer until reduced by half, 8-10 minutes. 

 

After reducing, lower heat and add butter a few pats at a time, add more after it melts and mixes. 

 

After all the butter, remove from heat and add sage. 

 

Serve sauce over chicken. 

 

 

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