I've done it again. I'm sorry that I disappeared for a few weeks. This whole blogging thing has become a lot more complicated these days. We're just so busy. And the lack of natural light, coupled with a waning desire to be in the kitchen, isn't exactly conducive to blogging.
I wish my photo of this Skillet Chicken Saltimbocca Spaghetti was better because this is one outstanding meal. Go look at Elly's photo to see it in all its drool-inducing glory.
We all thought this was outstanding. Baby Girl isn't a huge fan of capers, but otherwise this was right up her alley. I can't wait to make it again.
Skillet Chicken Saltimbocca Spaghetti
As seen on Elly Says Opa!
2 tablespoons olive oil
4 oz. thinly sliced prosciutto, chopped
8 large fresh sages leaves, plus 3 Tbsp. minced sage
1 lb. boneless/skinless chicken breast, cut into pieces
1 medium onion, diced
4 cloves garlic, minced
pinch of red pepper flakes
2 teaspoons flour
1 cup dry white wine
3 1/2 cups low-sodium chicken broth
1 cup water
12 oz. dried spaghetti, broken in half
3 tablespoons capers, rinsed and chopped
2 tablespoons unsalted butter
1/2 teaspoon lemon zest + 2-3 tablespoons juice
Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet over medium-high heat. Add the prosciutto and cook, stirring occasionally, until crisp (about 5 minutes). During the last 30 seconds or so, add the sage leaves and cook until crisp. Using a slotted spoon, transfer the prosciutto and sage to a paper-towel lined plate.
Season the chicken with salt and pepper and then place in the hot skillet. Cook until browned and just shy of cooked through. Remove the chicken and keep warm.
Add the remaining 1/2 tablespoon oil to the skillet. Stir in the onion and cook over medium heat until softened, about 5-6 minutes. Stir in the minced sage, garlic, and red pepper flakes, and saute until fragrant, about 30 seconds. Add the flour and cook for one minute before whisking in the wine. Simmer until reduced by half, about 1-2 minutes.
Slowly whisk in the broth and water. and then stir in the pasta. Increase the heat to medium-high and cook at a vigorous simmer, stirring often with tongs, until pasta is tender and sauce has thickened (about 12 minutes).
Add the chicken and cook just a minute longer, until completely cooked and warmed through. Stir in the capers, butter, lemon zest, and lemon juice, and season to taste with salt and pepper. Serve the pasta with the crispy prosciutto and sage.
I wish my photo of this Skillet Chicken Saltimbocca Spaghetti was better because this is one outstanding meal. Go look at Elly's photo to see it in all its drool-inducing glory.
We all thought this was outstanding. Baby Girl isn't a huge fan of capers, but otherwise this was right up her alley. I can't wait to make it again.
Skillet Chicken Saltimbocca Spaghetti
As seen on Elly Says Opa!
2 tablespoons olive oil
4 oz. thinly sliced prosciutto, chopped
8 large fresh sages leaves, plus 3 Tbsp. minced sage
1 lb. boneless/skinless chicken breast, cut into pieces
1 medium onion, diced
4 cloves garlic, minced
pinch of red pepper flakes
2 teaspoons flour
1 cup dry white wine
3 1/2 cups low-sodium chicken broth
1 cup water
12 oz. dried spaghetti, broken in half
3 tablespoons capers, rinsed and chopped
2 tablespoons unsalted butter
1/2 teaspoon lemon zest + 2-3 tablespoons juice
Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet over medium-high heat. Add the prosciutto and cook, stirring occasionally, until crisp (about 5 minutes). During the last 30 seconds or so, add the sage leaves and cook until crisp. Using a slotted spoon, transfer the prosciutto and sage to a paper-towel lined plate.
Season the chicken with salt and pepper and then place in the hot skillet. Cook until browned and just shy of cooked through. Remove the chicken and keep warm.
Add the remaining 1/2 tablespoon oil to the skillet. Stir in the onion and cook over medium heat until softened, about 5-6 minutes. Stir in the minced sage, garlic, and red pepper flakes, and saute until fragrant, about 30 seconds. Add the flour and cook for one minute before whisking in the wine. Simmer until reduced by half, about 1-2 minutes.
Slowly whisk in the broth and water. and then stir in the pasta. Increase the heat to medium-high and cook at a vigorous simmer, stirring often with tongs, until pasta is tender and sauce has thickened (about 12 minutes).
Add the chicken and cook just a minute longer, until completely cooked and warmed through. Stir in the capers, butter, lemon zest, and lemon juice, and season to taste with salt and pepper. Serve the pasta with the crispy prosciutto and sage.
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