Dinner Made By Two

 First of all, I am so sorry posting has sucked. Things have been a little hectic around here. We seem to be fighting colds left and right, Alex is frustrated with work, and Cati is going through a phase. My once beautiful eater has turned into a very picky eater and it seems like most of the time all she eats during her meals is fruit. As much as I try not to stress out about it, I get really frustrated when everything I offer is rejected. It's been a rough patch in mommyhood and having Alex unhappy doesn't help with my and my mood so I end up spending my free time laying in bed or escaping into someone else's life in my books. I'm hoping things turn around soon because I'm tired of feeling so emotionally spent all the time.

On a positive note, you must make this meal now. This is the best kind of meal there is: the kind where the work is split and you get to do the easy part! Alex made the chicken and I made the potatoes. Our only complaint with this meal was the sage leaves in the chicken because it took away from the lemon and salty flavor of the chicken. The sage flavor was even more potent the next day when we ate the chicken as leftovers. So if you aren't a fan of sage, definitely leave it out. Otherwise, the meal was a hit and we can't wait to repeat (minus the sage).

 

Chicken Saltimbocca with Lemon Sauce
Source: Bon Appétit, March 2007
Yield: Makes 4 servings

Ingredients
4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons 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. Turn chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.

Roasted Parmesan Potato Wedges Recipe
Source: Taste of Home
Serves 4-6

4 potatoes (2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.

Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender.