Chicken Saltimbocca with Creamy Couscous
It seems that when you are tired and just want fast food, or something to just pop in the microwave, someone is coming over that you feel pressured to impress. I have the dish for you! Colorful, delicious and a cinch to make!
Ingredients
4 - 6 chicken breasts or thighs (I used thighs)
1 pint grape or cherry tomatoes, halved
six large sage leaves
3 sprigs fresh oregano
1/4 cup cream cheese (I used onion and chive)
2 rounded tablespoon sour cream
1 tablespoon whole grain mustard
1/2 cup Chardonnay or any non-sweet white wine (but I had only Pinot Grigio, go figure)
The zest and juice of half a lemon
1 tablespoon paprika
Fresh or dried thyme I only had dried on hand
salt and pepper + 1/2 teaspoon black pepper
1 rounded teaspoon dried oregano
1 tablespoon small capers
2 tabs butter
3 tablespoons extra virgin olive oil
2 Fresno chiles, sliced into rings
Parmiggiano, grated
Couscous
1 store bought package of couscous
*I added saffron to the couscous and a smashed clove of garlic
*Follow directions on the box, otherwise
In a large skillet, add the evoo over medium-high heat. Meanwhile, salt and pepper the chicken breasts and add a sage leaf to the flat side, and when the oil ripples, add them to the oil. It will sizzle and that is what you want. Sear the breasts three minutes per side. Get a nice golden color on them. Remove the breasts to a plate.
Start the couscous. Follow the directions on the package. For a more smoky taste, add a tab of butter and a tablespoon of extra virgin olive oil and a crushed garlic clove, and add the couscous. Stir it around to coat the couscous and toast it a bit. Add the recommended amount of water, bring to a boil. Add a pinch of saffron or saffron flower (saffron flower is far less expensive with a fraction of the flavor, but on a budget, it is worth it). For extra flavor, you could add chicken stock rather than water. Cover and finish as directed.
I added a few small oregano leaves to the couscous.
To the skillet, add the cream cheese, butter and sour cream, tomatoes and sliced Fresno chiles over medium heat. When the mixture begins to bubble, add the wine, capers, mustard and lemon zest and juice. Bring the now looser mixture to a boil and snuggle the chicken into the mixture. Add the parmiggiano, cover and let the chicken braise in the mixture for thirty minutes over low heat.
After thirty minutes, uncover and bring to medium for fifteen minutes. Loosely place foil atop the skillet to catch spattering.
To plate, add a rounded mound of couscous to the plate and top it with then chicken and add some of the sauce atop the chicken.
Add oregano garnish and grate parm and serve!
I hope this dish has inspired you. Thank You for your time and your visit!
Now, go cook something for someone you love! I am!
~Martin
In-House Cook
No comments:
Post a Comment