Chicken Saltimbocca

May 23rd, 2018

Chicken Saltimbocca

In my previous post I mentioned the beautiful large sage leaves in my herb containers.  Some of the leaves were large enough to almost cover the tops of my chicken breasts.  They are hard to see in the above photo, but were a perfect layer to the prosciutto wrapped chicken breasts.  Saltimbocca is an Italian dish that is most often made with veal.  But it is easily adapted to thin chicken breasts.

Chicken Saltimbocca

The chicken saltimbocca makes an impressive company meal.  The lemony sauce adds moisture and a bright flavor to counterbalance the earthy sage and the salty prosciutto.

Happy Memorial Day Weekend to everyone.  Thinking of my Dad who was a Marine hero on Guadalcanal Island during World War II.

Dad

Never forgotten.

CHICKEN SALTIMBOCCA

  • 4 (4 oz.) chicken cutlets
  • ⅛ tsp salt
  • 4 to 8 fresh sage leaves, depending on size
  • 4 very thinly slices of prosciutto.  I bought a 3 oz pkg. in the Deli
  • 4 tsp extra-virgin olive oil, divided
  • ⅓ cup reduced sodium chicken broth
  • ¼ cup fresh lemon juice (juice of approx.1 large lemon)
  • ½ tsp cornstarch
  • 4 lemon wedges (optional)
  1. Sprinkle salt on each chicken cutlet evenly. Place sage leaves on top of each cutlet. Wrap each cutlet with prosciutto slices to keep sage leaves in place.
  2. In a small bowl combine chicken broth, lemon juice and ½ tsp cornstarch. Whisk until smooth.
  3. Over medium heat heat a large skillet. Add 1 Tbsp olive oil to pan and swirl to coat. Place chicken in skillet and cook for 2 minutes. Flip chicken and cook for an additional 2 minutes. Remove chicken from pan and place on a platter (keep warm).
  4. Re-whisk cornstarch mixture and add to remaining 1 Tsp. oil in a pan, bring to a boil, stirring constantly. Cook until sauce is slightly thickened (approx. 1 min.) stirring constantly. Spoon sauce over chicken. Serve with lemon wedges ,if desired.

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Country Captain

April 7th, 2018

Country Captain

This wonderful chicken casserole has been in my wheel house for a long time.  I first blogged about it here.  This version came from Sam Sifton at the New York Times.  I love the addition of lots of tomatoes. But the basics of the dish are still here: chicken,curry, dried fruit, almonds, and bacon.  It is perfect for a crowd.

Country Captain

The port of Charleston saw many products from the Orient in the 18th and 19th century.  Curry powder was one of them and this dish became popular with hostesses all over the south.  FDR was very fond of Country Captain and had it served to him often in Warm Springs, Georgia.  It is best served over rice.

Country Captain

We are back in beautiful Lake Lure enjoying our home and especially my kitchen, although David was the one responsible for this delicious meal.  So glad that he loves to cook as much as I do.

COUNTRY CAPTAIN

1/4 cup flour
Kosher salt
Freshly ground black pepper
1 tsp dried thyme
2 Tbls butter
3 pounds chicken pieces (We used thighs and legs)
4 slices bacon
1 medium onion, diced
1 medium green pepper, seeded and diced
2 tsps celery, diced
1 Tbls minced garlic
2 Tbls curry powder
3 Tbls dried cranberries or currants
1 28-ounce can chopped tomatoes and their juices
3 Tbls slivered almonds, toasted
Cooked white rice

Heat the oven to 325 degrees.  Combine the flour, 2 teaspoons kosher salt, 1 teaspoon pepper and the thyme in a bowl.  In a large skillet, melt the butter over medium-high heat until it foams.  Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes.  Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.

Return the skillet to medium heat, add the bacon and fry until crispy.  Transfer to a plate.  Once cool, crumble and set aside.

Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the cranberries or currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes.  Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes.  Season to taste with salt and pepper.

Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer.  Arrange the chicken on top.  Pour the remaining sauce over and around the chicken.  Cover tightly with foil and bake for 35 minutes.  Remove the foil and cook for 15 minutes more.

Top with the crumbled bacon, remaining cranberries or currants and slivered almonds.  Serve with cooked rice and any condiments you wish.

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Creamy Pesto Chicken

July 8th, 2017

Creamy Pesto Chicken

I hope everyone had a bountiful 4th of July celebration.  We had our usual large family get together at the lake with lots of food and wine and fireworks.  Before getting to this wonderful chicken recipe I would like to share some of the highlights of our fun.

4th of July food

Of course there was lots of food.  Here is a typical meal prepared by many hands including our son and daughter-in-law.

4th of July wine tasting

Our annual wine tasting is always a hit.  The wine is supplied by one of the other Davids in our family.  This year he chose Malbecs for the red wine blind tasting.  Known for their plump dark fruit and smoky flavor, Malbecs offer a good alternative to the more expensive Cabernet Sauvignons.  The 4 top place winners were 2013 Burgess Cellars (Napa Valley), 2013 Rewen Estate (Argentina), 2013 Eighty-Four (Napa Valley) and 2014 La Bete Noire (France).

4th of July Porch

On another rainy afternoon, our blind white wine tasting involved Albariño wines.  Most Albariño wines come from the Atlantic Coast of Spain.  Eric Asimov describes them as consistently pleasant, refreshing and resolutely dry with a citrus flavor.  Our top four were a 2016 Senorio de Sobral (Spain), 2015 Pazo Senorans (Spain), 2016 Eighty-Four (Napa Valley) and a 2015 Valminor (Spain).  The Valminor is a great value at $10.77 a bottle.

4th of July Juice tasting

Of course the kids had their own juice and soda tasting.  There was no consistent winner but one total loser.  That would be guava juice.

4th of July jump

But most of the fun was in the water. We love this special holiday.

 

Creamy Pesti Chicken

But back to this wonderful creamy pesto chicken recipe.  My basil is thriving and Kristen brought me some from her garden.  I used the huge bunch she brought me to make pesto.  This was what we had for dinner last night after everyone had gone home.  We needed something light and this recipe from the blog Diethood was perfect.  You can find the recipe here.

Margarita-Braised Chicken Thighs

June 22nd, 2017

Margarita-Braised Chicken Thighs

We have a weight loss contest going on in our household.  David and one of our New Year’s Eve gang friends, Barbara, have challenged each other to lose 15 pounds.  The first one to do so will get a monetary reward.  They both have been struggling since January 1st with a weigh-in each Monday.  They are both getting close.  It is down to just a few pounds each.  But they have decided to extend the contest to 20 pounds lost.  Needless to say, I have been challenged to put healthy low-fat food on the table.

Margarita-Glazed Chicken Thighs

Cooking Light came to the rescue with this Margarita-Braised Chicken Thighs recipe.  The spiced flour coating made the thighs crispy.  The tequila sauce, onions and tropical fruit added juiciness to the oven braised dish.  It was a real winner.  It was also quick and easy.  I served it with farro and broccolini.

Margarita-Glazed Chicken Thighs

We had this for dinner last night.  It may have done the trick, because David’s weigh-in this morning indicated 4 pounds to go to reach the 20 pound goal.  I hope no one gives Barbara this recipe.

MARGARITA-BRAISED CHICKEN THIGHS ( Cooking Light )

1/2 cup flour
1 Tablespoon paprika
2 teaspoons garlic powder
8 skinless, boneless chicken thighs
1/2 teaspoon salt
1 tablespoon olive oil
Cooking Spray
1 cup thinly sliced onion (about 1 medium)
5 garlic cloves, minced
1/2 cup tropical dried fruit (I used a combination of cranberries and pineapple)
1/2 cup fresh orange juice
1/4 cup tequila
1 lime, thinly sliced

Preheat the oven to 400 degrees F. Combine first 3 ingredients in a small baking dish.  Sprinkle chicken with salt; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken to pan; cook 4 minutes on each side or until lightly browned.  Transfer chicken to a baking dish coated with cooking spray.  Add onion to pan; cook 3 minutes.  Add garlic, and sauté 1 minute.

Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes.  Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits.  Cook 1 minute.  Pour onion mixture over chicken; top with lime slices.  Bake at 400 degrees F. for 20 minutes or until chicken is done.  Yield: 4 servings.  350 Calories.

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Florida Events

March 2nd, 2017

NSB Dinner

We have been very busy in our rental house in New Smyrna Beach.  As it turns out, we have had lots of get togethers with friends and family.  High School friends were here at the same time that we were.  We hosted a dinner for ten before we all headed to town (within walking distance) for music and dancing.  It felt like being in high school again accept for my aching back the next morning.  I planned a very simple dinner for the crowd.  Everything can be done ahead of time, except the rice.  We had my friend Barbara’s Chicken Poppy Seed Casserole, two do ahead salads; Corn, celery and roasted red pepper salad and 3 bean salad, Zatarain’s Caribbean Rice mix, and Ina Garten’s Chocolate Chunk Blondies.

NSB Peanuts

Flagler Avenue is a happening place with numerous restaurants and music venues.

Pizza, vegie and sausage

On another occasion we drove to Sanford to have dinner with David’s Finnish relatives.  It is a long story, but in brief, David’s Mother grew up in the Upper Peninsula of Michigan.  Her parents had immigrated there from Finland.  David had very little contact with the extended family until a few years ago when our friend Ruth brought him together with his cousin Don.  The family now spend time in Florida.  It means a lot to David to have this connection.

We were treated to delicious pizzas cooked on the grill by grill master Jon.  The above pizza has sausage, bacon and roasted vegies.

Pizza, Barbecued ChickenThis is Jon’s speciality pizza.  It is a Barbecued Chicken Pizza with red onions, goat cheese and cilantro. It was fun watching him maneuver the pizzas around with his giant pizza peel.

Finnish FamilyWe enjoyed our evening spending time with wonderful family and friends.

Bread Board 2

 

On another matter, I am happy to say that my friend Penny, of the blog Enjoying the Simple Things, has started an Etsy Shop selling her Artisan made European French Style Bread Boards.  She and her husband are making these beautiful boards and the workmanship and quality are outstanding.  They also sell for a lot less than others I have seen online.  Here is the link to her Etsy Shop.

Also there are links above for the rice and Chocolate Chunk Blondies.  Here is the recipe for the Chicken Poppy Seed Casserole.

BARBARA’S CHICKEN POPPY SEED CASSEROLE

6 Chicken Breasts – Cooked and Cubed
8 oz. Crushed Ritz Crackers
1 1/2 sticks Butter
1 1/2 Tablespoon Poppy Seeds
2 cans Cream of Chicken Soup
8 oz. Sour Cream

Melt butter and mix with crackers and poppy seeds.  In another bowl, mix soup and sour cream.  Add chicken to this.

Line greased 9×13 inch dish with 1/2 of the cracker mixture.  Pour chicken mixture over and top with remaining crackers.  Bake at 350 degrees for 35 to 40 minutes.

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© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.