Posted by Gail Blain Peterson at 6:10 AM Thursday, October 22, 2009
Edited to include this post in Michael's Foodie Friday at Designs by Gollum.
Linking into Rhoda's Recipe Party @ Southern Hospitality today. Check out all the wonderful recipes there.
I thought I would share 2 of my favorite company suppers. We love to entertain and I always like serving something showy....but I like to enjoy my company and not be tied to the kitchen the entire time. Both of these recipes are easy, lend themselves to advance prep work and come off like you've gone to a whole lot more trouble than you have. Perfect for company! These dishes has been a favorite of ours for years.
I usually serve with garlic mashed potatoes, a large salad and some sort or bread.
4 boneless, skinless chicken cutlets (about 4 ounces each)
Salt and black pepper
8 thin slices prosciutto
8 sage leaves, more for garnish
3/4 cup flour
2 tablespoons butter, divided
1 1/2 tablespoons olive oil
1/2 cup dry white wine (or double chicken broth if you prefer not using wine)
1/2 cup low-sodium chicken broth
1 can artichoke hearts, packed in water, drained
Sprinkle each cutlet lightly with salt and pepper. Top with a slice of prosciutto and a sage leaf. Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken.
Spread the flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat a tablespoon of butter and the olive oil in a large pan. When the butter begins to foam, add the cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.
Add wine to the hot pan and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let the wine reduce by half, then add the chicken broth and reduce again. Add artichoke hearts and stir in, just until heated. Remove the pan from the heat and swirl in remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper, then pour over the reserved chicken cutlets. Serve immediately with lemon wedges.
I usually serve this with a rice or orzo pilaf, a salad and bread.
Cranberry Balsamic Pork Tenderloin
3 tablespoons butter
2 8- to 10-ounce pork tenderloin
1-2 chopped shallots
1 tablespoon chopped fresh rosemary
1 cup canned low-salt chicken broth
2/3 cup canned whole berry cranberry sauce
2 tablespoon balsamic vinegar
Preheat oven to 450°F. Melt 1-1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes. Meanwhile, melt remaining 1 1/2 tablespoon butter in heavy medium skillet over medium-high heat. Add shallots and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.