|A Perfect autumn meal!|
Lay 3 Thin-sliced Chicken Breasts on a plate.
Place a sage leaf in the center of each one.
Cover them with a thin slice Prosciutto.
In a large skillet, over medium heat, melt 2 Tablespoons Butter
Add 2 Tablespoons Olive Oil.
Fry 3 - 5 sage leaves in butter & oil until crisp, then remove from pan - you can keep these to use for garnish, if you wish.
Gently slide chicken into the heated pan, Prosciutto-side down
Cook for 5 minutes on each side, or until chicken is cooked through.
Place on plate, Prosciutto-side up.
Deglaze the pan with 1/4 cup white wine and drizzle sauce over chicken.
Risotto alla Milanese is an Italian classic rice dish that provides a perfect accompaniment to so many meat and seafood entrees. It's especially suited to the array of flavors autumn has to offer.
|Sweet, salty, creamy, and delicious!|
Baked Acorn Squash with Coconut Balsamic
Pre-heat oven to 350 degrees.
Line a baking sheet with foil.
Slice an Acorn Squash into circles about 1/4 - 1/2-inch thick.
Sprinkle both sides with Salt and Pepper.
Drizzle both sides with Coconut Balsamic.
Bake for 40 miutes, flipping over after 20 minutes.
Plate as follows:
1 ring Acorn Squash
Fill with Risotto alla Milanese
Top with Chicken Saltimbocca, Prosciutto-side up
Garnish with fried Sage leaves, if desired.
The sweetness of the squash plays wonderfully off the saltiness of the Prosciutto.
|View of Florentine rooftops from Palazzo Vecchio|