Brenda's Recipes

I made this recipe on a whim one day when my husband surprised me by coming home with some fresh Prosciutto di Parma from our local Italian market, Fratelli’s (which I love by the way because they trim the fat from their prosciutto before they slice it. I wish all places did that!) I wanted to make a saltimbocca but I didn’t have any veal, so I used chicken instead and I was very pleasantly surprised! It was so delicious that I made it again two days later. I’m sure you’ll love my recipe for Chicken Saltimbocca as much as my family did. Enjoy!

Ingredients:

• 1.5 lbs thinly sliced chicken breasts
• ¼ lbs paper thin and trimmed Prosciutto di Parma
• ¾ cup white wine
• ¼ cup chicken stock
• 3 tbsp olive oil
• 1 clove chopped garlic
• 3 tbsp flour
• 1 tbsp unsalted butter
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh parsley
• ¼ tsp kosher salt
• ¼ tsp cracked black pepper

Directions:

1. Preheat oven to 425 degrees
2. Lay out thinly sliced chicken breast (pound if they are more than ¼ inch thick). Then top with prosciutto so that one entire surface of breast is covered.
3. Mix flour, salt, and pepper together on plate. Dredge chicken in flour and gently shake off excess.  Make sure prosciutto stays in place.
4. Heat 1 tbsp of olive oil over medium high heat in non stick pan. Working in batches, sauté each breast placing prosciutto side down first for about 2-3 minutes on each side. Chicken should have a nice golden brown color to it. Repeat process adding more olive oil as needed for each chicken breast.
5. Place chicken on baking sheet and place on upper rack in oven. Bake for 7-8 minutes.
6. Meanwhile, turn down heat to medium and add garlic to pan to cook for about 30 seconds.  Careful not to burn garlic!
7. Then add white wine to deglaze pan, scraping off brown bits from bottom and sides of pan.
8. Turn up heat and bring wine to a boil and let reduce.
9.  Add chicken stock. Roll butter in flour, add to sauce and whisk quickly to prevent clumping. This will thicken the sauce.  
10. Add thyme and parsley. Season with a bit of salt and pepper to taste.
11. Remove chicken from oven and top with wine sauce.  Serve immediately.

Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.

Ingredients:

• 1 to 1 ¼  lb thinly sliced chicken breast
• 1 14oz can quartered artichoke hearts in water, drained
• ½ cup white wine
• ½ cup chicken stock
• ¼ cup fresh squeezed lemon juice
• ¼ cup minced shallot
• 1/3 cup and 1 tbsp flour
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1 ½  tsp kosher salt
• 1 tsp cracked black pepper
• ½ tsp paprika
• Egg wash (one egg and 3 tbsp water)

Directions

1. Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan
2. You’ll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika. 
3. Pat THINLY sliced chicken dry (pound them thin, if you can’t buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash.  Then place in pan. You’ll probably have to work in batches, depending on the size of your pan.
4. Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
5. Turn heat down to medium and add 1 tbsp of olive oil to pan.  Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
6. Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
7. Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
8. Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
9. Remove chicken and put on serving platter or plate and pour sauce over top.