Chicken Saltimbocca over Noodles with Sauteed Kale and Garlic

Until recently my two favorite vegetables were sweet potato and spinach. Recently a new veggie has made the list: kale. Seeing kale
in the store, I would never suspect that it would be something  I wanted to eat so bad. But having kale for the second time, it’s definitely finding a way into my regular diet.

The chicken saltimbocca required more work than what I would normally put into a weeknight meal, but luckily I still am on break! The sage had such a delicious flavor. And the prosciutto. Basically, the whole dish was YUM!

 

Chicken Saltimbocca

Ingredients
4 skinless boneless chicken breasts
1 tsp kosher salt
1 tsp ground black pepper
8 fresh sage leaves
4 slices prosciutto
1 3/4 cup flour
3 tbsp Brummel&Brown (or other butter replacement or butter)
3/4 cup dry white wine
1/2 cup chicken broth

Directions

1. Lay the chicken breasts between two sheets of plastic wrap.  With a mallet pound the meat to 1/4 inch thick. Season each breast with salt and pepper.

2. Arrange 2 sage leaves on top of each chicken breast. Wrap 1 slice prosciutto around the chicken like a belt, covering the sage. Pour 1/4 cup of flour in a pie pan. Dredge the chicken in the flour.

3. In a large frying pan, melt 2 tbsp Brummel&Brown. Add the chicken in the skillet and cook for about 3-4 minutes on each side, until cooked all the way through. Remove from the pan and set aside, covering to keep warm.

4. Reduce heat to medium. In the same pan melt the remaining Brummel&Brown and whisk in the remaining 1 1/2 tbsp of flour and stir for 1 minute. Whisk in the wine and the broth and cook until the sauce has thickened. Serve the sauce over the chicken.

* serves 4
* 318 calories per serving
* the calorie count does not include the pasta

Sauteed Kale and Garlic

Ingredients
1/2 lb fresh kale, stem removed and leaves chopped
1/2 tbsp olive oil
1/2 red onion, diced
1 clove garlic, minced
1 1/2 cups water

Directions

 1. In the olive oil saute the red onion and garlic, until they begin to turn brown.

2. In the skillet add the kale with 1/2 cup water. Cook for about 10 minutes, or until all the water has evaporated. Add another 1/2 cup of water and cook the water off again. Repeat one more time.

* serves 4
* 62 calories per serving

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