Chicken Saltimbocca with Artichoke Sauce and Lemon Rice


Hen Saltimbocca with Artichoke Sauce

2 Servings


2 boneless, skinless rooster breast halves
6 massive recent sage or basil leaves
4 thinly sliced prosciutto di Parma
1/4 c unbleached all-purpose flour
Kosher salt and freshly floor pepper
2 tablespoons additional virgin olive oil
Half of a 14-oz can of artichoke hearts drained
½ cup Hen Inventory
1 tablespoon unsalted butter
¼ cup chopped recent parsley


Place the rooster breast halves between two items of plastic wrap. Pound them with a rolling pin or meat pounder till the breasts are about ¼ inch thick; put aside.

Put 2 sage leaves on the much less clean facet of every pounded rooster breast. Cowl them with the two prosciutto slices and press till they adhere. Cowl the breasts and chill them for 10 minutes.

Unfold out the 4 on a pie plate and add salt and pepper to style. Working with one piece at a time, coat the rooster with the flour and shake off the surplus flour.

Warmth the olive oil in a big skillet over excessive warmth till scorching; cut back the warmth to medium. Sauté the rooster for five minutes per facet, or till the items are golden and simply cooked via.

Coarsely chop the artichoke hearts (about 1/2 cup). Add them to the skillet together with the rooster inventory and butter. Simmer till the liquid is barely diminished, about 5 minutes.

Place the rooster dinner plates; spoon the sauce over the rooster to serve.

Lemon Rice

Make the entire recipe, leftovers warmth simply and it can save you time.
Servings 6


4 tablespoons unsalted butter
1 small onion diced
3 cloves garlic finely minced
2 cups Lengthy Grain White Rice
1 teaspoon salt
3 ½ cups Low Sodium Hen Broth
1 massive lemon juiced


Warmth the butter in a deep pot over medium warmth then add the onion and prepare dinner till barely translucent.
Add the garlic and prepare dinner for an extra minute or till aromatic.
Add the rice and salt, stir, and fry for 6-7 minutes or till the rice turns an opaque white shade, stirring all the time to stop burning.
Add the broth and lemon juice and stir to mix.
Convey the rice to a simmer then cut back the warmth to low-medium and canopy.
Cook dinner for 18-20 minutes, or till the rice has cooked utterly.
Take away the pan from the warmth and go away the lid on the pan.
Let the rice relaxation for 10-Quarter-hour earlier than fluffing and serving.

Backyard Peas with Chopped Onion


1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter


Saute butter and onion in a small saucepan over low warmth for about 5 minutes. Add the peas and warmth over low till scorching.

Serve with a inexperienced vegetable, reminiscent of sauteed spinach.


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