Recipes For 2007

Chicken Saltimboca

4 chicken breasts - lightly pounded - not too thin
4 1/2 oz slices of prosciutto
12 fresh sage leaves (or a sprinkling of poultry seasoning)
flour for dredging
6 tbsps olive oil

Place one chicken breast on a board. Place 3 fresh sage leaves on top of chicken breast (or sprinkle with poultry seasoning). Place one slice of prosciutto on top. Secure with toothpicks.

Heat olive oil in fry pan. Lightly dredge both sides of chicken.

Brown 3-4 minutes on each side.

Place on a sheet and put into a 400 degree oven for about 6-7 minutes, or until done.

Meanwhile...

Make the sauce

In a hot pan, place 1/4 cup fresh lemon juice and 1/2 cup chicken broth. Reduce by half. Add 1/4 generous cup of heavy cream. Reduce by half.

Add 8 tbsps butter in pieces and stir to incorporate. Cook until lightly thickened.

Remove from heat and add 1/3 cup capers, 1/4 cup chopped sundried tomatoes and one 14 oz. can of artichoke hearts, sliced in half.

Remove chicken from oven and put one piece on a plate. Enrobe with some of the sauce.

Serve with a salad, some rice, some noodles or whatever you like! Yum!!!