Chicken Saltimbocca

We went to Buca di Beppo the other weekend and had a delicious chicken dish that translates into "jump in your mouth" and I think it literally did. I thought I could probably manage to make something similar at home and when I found a Buca di Beppo recipe on line, I just took it and ran with it. I made a few alterations but it turned out to jump in our mouth just as much as ever. It's actually really quick and easy too.


7 chicken cutlets or 4 chicken breasts
One piece of prosciutto for every chicken piece you have
2 tablespoons sage
Olive oil to coat pan
flour for dusting
1 can artichoke hearts, quartered
capers for garnish
5 ounces white wine
Juice of 2 lemons, and lemon peel from one
4 ounces heavy cream
1 1/2 Tablespoons butter
Salt to taste

Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze pan with white wine. Add artichokes, fresh lemon juice, lemon peel, cream and butter and cook until sauce is thickened, about 10 minutes.

On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

Adapted from Buca di Beppo recipe.

Avocado Chimichurri Bruschetta

My new favorite appetizer...Chimichurri is an Argentine sauce and it is unbelievably delicious.  I am pretty sure I will be bringing this to every dinner party I ever attend again.

Ingredients:

• 2 Tbs. lemon juice
• 2 Tbs. red wine vinegar
• 3 cloves garlic, minced (1 Tbs.)
• ¾ tsp. salt
• dash of red pepper flakes
• ½ tsp. dried oregano
• ¼ tsp. ground black pepper
• ¼ cup olive oil
• ¼ cup chopped cilantro
• ¼ cup chopped fresh parsley
• 2 avocados, peeled, pitted, and cubed
• 6 ½-inch-thick slices whole-grain or ciabatta bread, toasted

Directions:

Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.

Delicious Angel Hair Pasta

Ingredients:

1/2 pound angel hair pasta
1/4 c. olive oil
3 cloves minced garlic
8 oz. mushrooms
3/4 c. Parmesan cheese
2-3 fresh tomatoes, seeded and diced
fresh basil leaves, cut into pieces
salt & pepper

Boil pasta according to package instructions. Drain pasta and place in serving bowl. While pasta is boiling, saute garlic in olive oil on medium heat until lightly browned. Add mushrooms and cook for about 4 minutes. Pour over warm pasta and toss. Salt and pepper to taste. Toss. Add half of the Parmesan cheese. Toss again. Let noodles cool slightly. Right before serving, add diced tomatoes and basil and rest of Parmesan cheese. Lightly toss and serve. This makes a great light dinner!