Saying Thanks With Style - Day 203

Several weeks ago Mark and his son Kenny helped move Jim out of our home and into his new house. Unfortunately Jim didn't have the resources to compensate them for a job well done. Being cash starved, I didn't have the resources either, but I thought it was important to do something to say THANKS! My solution was a dinner invitation.

Since I was preparing the meal after work, the menu had to be simple. I opted for a favorite - Chicken with Prosciutto and Sage, Yellow Rice and Roasted Asparagus. For dessert, Skinny Cow Ice Cream Sandwiches and Chocolate Dipped Berries. Before Mark, Kenny and a surprise guest, Joel (Kenny's 2 year old son) arrived I lit a fire in the fireplace to take the chill off the night air. I got all the food prep done, but still needed to cook everything. The guys sat at the bar and kept me company while I cooked. They even humored me while I practiced my goofy plate presentation and blog picture taking. Judging from the empty plates and Mark's second helping, I think my thank you was well received. It was nice to have company on a Mike-less evening.

Saying thanks was not so hard. In fact, it was down right fun!

Chicken with Prosciutto and Sage
From Martha Stewart's Cookbook - Great Food Fast

Prep: 10 minutes
Total: 30 minutes
Ingredients

Serves 4

* 1/4 cup all-purpose flour
* Coarse salt and ground pepper
* 4 fresh whole sage leaves, plus 4 minced leaves
* 4 (6 to 8 ounces each) chicken cutlets
* 4 slices (3 ounces) thinly sliced prosciutto
* 4 teaspoons olive oil
* 3/4 cup dry white wine
* 1/3 cup reduced-sodium canned chicken broth
* 1 tablespoon cold butter

Directions

1. In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
2. Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
3. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
4. Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.


Many hugs,

Kathy