Monday, January 22, 2007

Chicken with Prosciutto and Sage

This recipe is another light recipe inspired by saltimbocca, a classic Roman dish. In this variation the traditional veal cutlets have been replaced with chicken breast cutlets. Serves 4; Prep time: 10 minutes; Total time: 30 minutes

1/4 cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 chicken cutlets (6 to 8 ounces each)(6 to 8 ounces each)
4 slices (3 ounces) thinly sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

1. In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

2. Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.

3. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.

4. Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Per serving: 393 calories; 12.7 grams fat; 52.8 grams protein; 7.1 grams carbohydrates; 0.6 gram fiber

Thursday, January 04, 2007

Fish Fillets Italiano

Well, the Holiday Season is over and most everyone is attempting to get healthy in the New Year. So, here's a good, healthy recipe...

2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
1/2 cup dry white wine
1 pound cod fillets

In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened. Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes. Place fillets in sauce.

Simmer for about 5 more minutes, or until fish turns white.