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.

Ingredients:

• 2 packages of stuffing mushrooms
• 1 cup chopped mushroom stems
• 2 ½ cup fresh Alaskan King Crabmeat (about 4-5 legs)
• ¾ cup Panko bread crumbs
• 1 shallot-minced
• 1/3 cup white wine
• ¼ cup lemon juice
• ½ cup grated Parmigiano-Reggiano cheese
• 4 tbsp of butter
• 1 tbsp chopped chives (or scallions will work nicely as well)
• ½ tsp salt
• ¼ cracked black pepper

 Directions:

1. Preheat oven to 400 degrees F. Prepare a 9×13 inch baking dish with 2 tablespoons of melted butter.
2. Remove stems from mushrooms and with a small spoon, being careful not to break through, scrape insides of mushrooms to make a large cavity for stuffing. Finely chop stems.
3. Arrange caps cavity side up in baking dish, sprinkle cavities with a little salt and then toss around in melted butter to coat.
4. Melt 2 tablespoons butter in a medium saucepan over medium heat.  Sautee chopped shallot, chopped stems, and chives and cook about 5 minutes or until soft. Remove saucepan from heat. Stir in lemon juice, crabmeat and Panko bread crumbs, salt and pepper.
5. Stuff cavities generously with crabmeat mixture. Top each mushroom cap with a pinch of Parmigiano-Reggiano cheese. Pour wine into the pan around the mushrooms.
6. Bake uncovered in the preheated oven 30 to 40 minutes, until cheese is melted and lightly browned. Serve warm.