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Create Amazing Meals

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Chicken Saltimbocca, Roasted Asparagus, and Risotto Milanese

February 13, 2011 by susanelester 2 Comments

Chicken Saltimbocca

Saltimbocca alla Romana is a famously Roman dish that is typically made with veal – which we recently enjoyed at Ca’ Dario restaurant in Santa Barbara.  Recently, I saw a recipe in a magazine for Chicken Saltimbocca and was intrigued – why not?  So, we created this version.

Lay out 2 skinless, boneless Chicken Breasts on a glass cutting board (or other non-permeable surface).
Center a fresh Sage leaf on each.
Then, gently cover with a piece of Prosciutto.

Heat 2 Tablespoons each of Olive Oil and Butter in a medium frying pan.
When butter is melted, and oil is good and hot, place 3 fresh Sage leaves in the pan and fry until crisp – about 3 minutes. 
Remove Sage leaves from pan.

Carefully flip the prepared Chicken Breasts into the pan, Proscuitto-side down.
Spinkle top with Salt and Pepper.
Allow to cook until Prosciutto is seared to chicken – about 5 minutes – then turn over.
Continue to cook for another 5 minutes.

Add 1 cup White Wine to deglaze the pan.
Turn Chicken to coat and continue to cook until sauce reaches desired consistency.
Place Chicken on plate and spoon sauce over it.

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Roasted Asparagus
Preheat oven to 450 degrees.
Snap ends off 1 bunch fresh Asparagus.
Place in an 8 x8 inch baking pan.
Drizzle with Olive Oil.
Sprinkle with Salt and Pepper.
Roast in oven for 20 minutes, turning over half way through.

Risotto Milanese
Often thought of as the classic risotto, Milanese is fabled to have been created by an artist for its beautiful color.  There are many versions, but this is the one we created.
Steep a pinch of Saffron threads in about 2 Tablespoons of boiling water.
Set aside.

Thaw 1 Cup frozen Peas.

In a risotto pan, or deep frying pan, saute:
2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 onion, finely diced
1 clove Garlic, minced

When onions are translucent, about 5 minutes, add:
1 cup Arborio Rice and stir until rice begins to brown.

Then add:
3 cups Chicken Broth, in 1-cup increments
Add 1/2 teaspoon Salt & Pepper
As the broth is absorbed, add more.
It’s important to stir the rice constantly to release the starch that gives risotto it’s creamy texture.
Pour in the steeped Saffron and liquid.
Stir in the Peas.

When liquid is absorbed, stir in 1/2 Cup Shredded Parmesan Cheese.
Let sit for 5 minutes and stir again before serving.

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Buon Appetito!

February Sunset at Oxnard Shores
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: Asparagus, chicken, peas, Proscuitto, rice, risotto

Comments

  1. Kathy says

    March 8, 2011 at 12:41 am

    Where’s the rice in the February post of Milanese risotto?

    Reply
  2. Creating Amazing Meals says

    March 8, 2011 at 4:45 am

    Good catch, Kathy! I added it to the recipe above. Thanks!

    Reply

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