Company's Coming

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.



Chicken Saltimbocca
(Printable Version)

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
Lemon wedges

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
(Printable Version)

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.

16 comments:

  1. Terry said...:

    I can't wait to try out both of these recipes. They both look and sound so good. Thanks for sharing.

  1. sweetjeanette said...:

    Oh my goodness gracious! The pork looks so yummy. Dropping by from Rhoda's recipe party.
    Thank you for sharing!

    sweetjeanette.blogspot.com

  1. Atticmag said...:

    I will most definitely try the Chicken Saltimbocca on my new stove! It looks delicious and it's such a wonderful, homey dish. I didn't have this recipe so thanks so much Gail and for stopping by to "taste" the soup.

    Jane F

  1. These recipe sound and look wonderful. I will have to try both.
    Geri

  1. Joyce said...:

    Can I be your company? Yummy!
    Joyce

  1. ButterYum said...:

    Oh wow... 2 fabulous recipes? Which one will I make first, hmmm!

    Thanks for visiting... I love that jar I keep the vanilla sugar in too. I belonged to my husband's grandmother. It's actually a very old canning jar with a glass lined zinc lid. It's one of my treasured possessions!

    :)
    ButterYum

  1. Allison Shops said...:

    We love tenderloin. Thanks for sharing! Looks delicious.

  1. Allyson said...:

    Both recipes look amazing!

  1. ~Kathie~ said...:

    Oh- both of these recipes look delicious!! Thanks for sharing them!

  1. Kathleen said...:

    They both look delicious!

  1. Mary said...:

    Both of these recipes are wonderful. Thanks for sharing them with us.

  1. Rettabug said...:

    This pork recipe is making my mouth water just looking at your photo!
    I had something similar at a dinner party & the hostess said she combined dry onion soup mix with cranberry sauce & French dressing. I think your version sounds better & look forward to trying it very soon.
    Thanks for sharing!
    Rettabug

  1. Live.Love.Eat said...:

    I love BOTH recipes. Very nice!!!!!!

  1. Lori E said...:

    Both of these would be great for company but to heck with them. More for meeeeee.

  1. Jeanne said...:

    What delicious sounding recipes. I make pork loin a lot. that really sounds like we would like the change. The chicken sounds good too. I probably would be more inclined to make the pork.

    Thank you for sharing your recipes. We have so much company, especially when the fall color is in the mountains. I too love to cook for people I care about. Especially in the fall and winter.

    Please sign me up for your apron giveaway. I wear them everyday. I am happy to be a follower of your blog. I have enjoyed meeting you.

    Hugs, Jeanne...backyard neighbor

  1. This sounds so good Both of them-so nice and elegant.
    vickie

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