11.22.2014 | TI8

SATURDAY I ATE

Breakfast: Banana
Lunch: Leftover turkey and waffles
Afternoon snack:Candy
Dinner:-At friend’s house. Suzanne baked some experimental appetizer rolls with blue cheese, dried cherries, and roasted garlic rolled in pastry. Our friends served potato and radish soup, which was cool because it acted like a pH indicator dye when you squeezed in lemon juice. Also lasagna.
Dessert: Ice cream bon bons from Trader Joe’s.

Chicken Saltimbocca

Originally inspired by Epicurious. This is a favorite; it’s fairly quick and easy, but tastes like the sort of thing that should have taken all day and several trips to the store.

It’s great with rice or pasta. Also delicious as leftover lunch the next day.

Chicken Saltimbocca
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

A quick chicken dish with a sophisticated taste.
Ingredients
  • 4 skinless boneless chicken breast halves
  • 8 sage leaves
  • 4 prosciutto slices
  • ½ cup all purpose flour
  • 2 tablespoon butter
  • 1½ tablespoons olive oil
  • 2 tablespoons dry white wine
  • 1 cup low-salt chicken broth
  • 4 tablespoons fresh lemon juice

Instructions
  1. The original recipe calls for pounding the chicken breasts, which is fine. They’re more tender that way, sure. But that makes a gross mess in the kitchen and this works just fine without that step.
  2. Pre-heat over to 200 degrees and place a heatproof platter inside.
  3. Rinse chicken and pat dry. Season with salt and pepper. Press sage leaves into the chicken breast. Drape with a slice of prosciutto and press them tightly together. Pat chicken into flour and cover lightly but completely on both sides.
  4. Heat oil in large nonstick skillet over medium-high heat. Cook chicken, prosciutto side down, about 4 minutes. Turn chicken over and cook another 4 minutes or until golden brown. Transfer chicken to oven and allow to rest until interior temp reaches 140 or whatever temp makes you feel all safe and stuff.
  5. Whisk wine with remaining 1 tablespoon flour in small bowl. Pour broth and lemon juice into skillet and bring to boil. Add wine mixture a bit at a time, whisking until sauce thickens slightly. Season to taste with salt and pepper.
  6. Serve with rice, topped with sauce

11.20.2014 | TI8

THURSDAY I ATE

Breakfast: Grapenuts, cranberry juice, 1 strawberry
Lunch: Burrito. I was going to have a PB&J, but a fire alarm chased us out of at lunch time.
Afternoon snack:Candy. All sorts. Someone decided to stock us up. Also a bit of brownie and cookie that magically appeared. Coke Zero.
Dinner:More cream turkey and waffles with green beans.
Dessert: Ice cream, raspberries, hot fudge.

11.19.2014 | TI8

WEDNESDAY I ATE

Breakfast: Grapenuts, cranberry juice, 2 strawberries
Lunch: Leftover creamed turkey and waffles
Afternoon snack:Mint M&M’s
Dinner:Fancy appetizers at an evening event at The Exploratorium. Tasty tuna poke, Hog Island Oysters, and more delicious treats

11.15.2014 | TI8

SATURDAY I ATE

Location: WSN Tacoma
Morning Snack: Bagel at the coffee break
Lunch: Turkey and brie sandwich. Was OK, but had pickled red peppers which were not a plus.
Afternoon snack:Cookies and diet Coke
Dinner:Really bad prime rib banquet food
Dessert: Really tasty chocolate cheesecake. Also banquet food

11.14.2014 | TI8

FRIDAY I ATE

Location: WSN Tacoma
Breakfast: Danish thing from the coffee break
Lunch: Crab and Corn chowder
Afternoon snack:Cookies and diet coke
Dinner: Taco bar at the meeting
Dessert: French fries