Eating Dinner With My Family

My husband picked tonight's throwback meal.  It was never a super favorite of mine, but I do like it.  Ok, it's my issue with chicken, I admit it.  Everyone loved it, I am the only particular one that had an issue.  It isn't hard to make and the lemon sauce is really great.   Get a baguette and a salad and you are done. Chicken Saltimbocca With Lemon Sauce 4 boneless skinless chicken breast halves 8 large fresh sage leaves 8 Slice prosciutto (about 3 ounces thinly sliced) 1/2 Cup all-purpose flour plus 2 Tsp all-purpose flour 1 Tbl butter 1 1/2 Tbl olive oil 2 Tbl dry white wine 1/2 Cup low sodium chicken broth 2 Tbl fresh lemon juice Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. ...

We all enjoyed this dish very much.  My husband, who was not hungry, ended up eating quite a bit and said he wanted to rate it a 5;  my son and I were hovering between 4-4.5 with myself leaning towards the lower end, but I have chicken issues.  It was a great breading and I do like chicken pounded thinly; the sauce was a tad lemony for me but still really amazing!  It wasn't the fastest meal, but it wasn't particularly hard to make. We halved the recipe since we are just 4 people.  Even the three year old loved the chicken and occasionally dipped hers in the sauce. Chicken Milanese With Sage-And-Lemon-Butter Sauce   6 Tbl cold unsalted butter cut into tablespoons 2 medium shallots minced 1 Cup heavy cream 1 Cup dry white wine 1 Cup chicken stock or low-sodium broth 2 Tbl chopped fresh sage 2 Tsp freshly squeezed lemon juice Pinch of cayenne pepper Salt and freshly ground white pepper Chicken 1 Cup seasoned dry bread crumbs 1/2 Cup panko (...

I had bought a butternut squash for a recipe I keep wanting to try, but just can't bring myself to.  (too long to explain just enjoy the mystery;)  I decided when I was buying the won ton wrappers for my Year of the Snake Dumplings, I would get a second set and make ravioli with them.  This is something I have never done, but was excited to try.  I just kinda made it up as I went.  I have made a sage cream sauce before (don't remember the exact recipe but this is probably close), but I think I used fresh sage last time.  There was no fresh sage on hand, so dried it was!  I thought the end result was really yummy.  In fact I thought it tasty enough for our rarefied list of  "menu items" if we ever win the lotto and can open our own place, but for one thing: looks.  They weren't the prettiest ravioli by a long shot.  So, I turn to you all and ask, what did I do wrong and how can I make them look better in the future.  (I am looki...

It is meatless Monday again, and I roasted a butternut squash, made a sage brown butter, and sauteed some bok choy.  Sage brown butter is a yummy condiment that is perfect for winter squashes.  All I did is split and de seed the squash, rub it with a bit of oil, and roast it for about an hour at 350.  Half way through the baking, I made the bok choy and right before the squash was done, I made the butter.  I also made some rice for the boys that they put the sage butter on too:). One note on the recipe, I only have unsalted butter on hand, so I added salt to the recipe, but if you use salted butter, you most likely won't need to.  Having been on vacation for the last several days, I am feeling kinda lazy, so that's it for the post.  Happy Monday everyone! Sage Brown Butter Sauce Recipe 8 T  butter (1 stick) 1 ea garlic,crushed and chopped 1/4 c  coarsely chopped sage leaves 1/8 t  ground black pepper How to m...

I got this recipe from Food.com.   I thought it was pretty good.  I am not a huge fan of pork chops, but these were from the loin and were on sale, so I figured I would make the boys happy.  I also made a pan sauce from the drippings, some broth, fresh sage and some cream.  I thought they were a bit too lemony but the boys raved.  Oh, and I put about 1/3 cup of broth in the pan before I put them in the oven.  For the sauce, I strained out the big chunks of breading that were in the drippings and added about 1/2 cup of broth, and scrapped up the bits in the pan.  Boiled it for about 5-7 minutes.  When it was reduced to about 1/4 cup, I added 6 sage leaves chiffonade, and about 3/4 cup cream.  I cooked that until slightly thick and seasoned with salt and pepper.  My husband, who didn't know I inproved the sauce, said it was his favorite part.  (blush;)  We had a salad with it and for a starch, I used up a bag of herb st...

Ok, I am going to be merciless on this recipe.  I discovered, after I bought the ingredients for it, that it was from Rachael Ray.  I can't stand her, and if you would like to read why, you can check out the post Tilapia With Balsamic Browned Butter And Creamy Farfalle With Bacon, Tomato to hear me rant about her:).  Well, I decide to make it work.  It looks pretty plain, so I decide to make a Parmesan, garlic and sage cream sauce to go with it.  I had some fresh sage on hand, and I remember loving a pork saltimbocca I had as a seasonal special at Stonewood that  had a similar cream sauce on it.  So while the devil lady's chicken tenders are cooking, I decide to improvise a sauce.  The chicken was ok, we guess, we were too busy slathering it with the uber tasty sauce I made.  (I know it's a bit immodest, but that wasn't my summation, it was my husbands;)  I have an additional dig to make at Ms. Ray, the recipe, which I copied exactly ca...