Thursday, September 20, 2007

Chicken Valdostana & Romano Orzo

I find so many great recipes from fellow foodie Elly
One of the favorite recipes in our house is Chicken Saltimbocca. My husband loves some prosciutto. So when I came across her recipe for Chicken Valdostana I knew I had to make it! I also remembered awhile back I made her Pork Milanese with Pecorino Orzo. Since I didn't have pecorino, I used a mixtures of Romano & Parmesan cheese.

Chicken Breast Valdostana
Courtesy of Elly Says Opa
2 b/s chicken breast halves
2 thin slices prosicutto
flour, seasoned with salt and pepper
1/2 Tbsp. butter
1/2 Tbsp. extra virgin olive oil
1/4 cup dry white wine
1/4 cup chicken stock
2 thin slices fontina cheese
1/4 cup diced tomatoes, seasoned lightly with salt and pepper
2 tsp. grated romano

Preheat oven to 375.

Fit a piece of prosciutto over each chicken breast, so the slice of prosciutto is as close as possible to the size of the chicken breast. Using the back of a knife or the flat side of a mallet, pound the chicken lightly, just to get the prosciutto to adhere.

Dredge the chicken pieces in the seasoned flour.

Heat a skillet over moderate heat and add the butter and olive oil. When the butter is foaming, add the chicken, prosciutto side down.

Cook chicken for about 2 minutes before flipping and browning on other side for an additional 2-3 minutes. Remove chicken.

To the pan, add the chicken stock and wine. Cook over medium high heat until reduced by half.

Place the chicken back in the skillet and top each breast with 1 slice of fontina, 2 Tbsp. of diced tomatoes and 1 tsp. grated cheese.

Put the skillet in the oven and cook until chicken is done, about 15 minutes.

Pecorino Orzo

8 oz. orzo
2 Tbsp butter
1 clove garlic, minced
2.5 cups chicken broth
1/4 cup pecorino or parmesan cheese

Heat butter until melted. Add garlic and saute until fragrant.

Stir in orzo and coat in the butter, toasting slightly, for a couple of minutes.

Stir in chicken broth. Bring to a boil, then cover and simmer until done, about 10 minutes, stirring occasionally.

Off the heat, stir in the cheese.

Sorry for the dark pictures, it was pretty late by the time we ate so I didn't have any natural sunlight to brighten up the room.
This was absolutely delicious. I added some fresh, flash-fried sage to it as well for a little extra flavor. Plus this is so easy & quick to make, you can easily do this in under 30 minutes.

1 comment:

Elly said...

Yum, looks great. And the orzo sounds like a nice can never have too much cheese in my opinion! Glad you liked it :)