Chicken Prosuitto with Chardanny Caper Sauce
time: 30 minutes
4 chicken breasts
Salt & Pepper
1 T olive oil
4 T butter, divided
1/2 c Chardonnay wine
Juice of one lemon
1/4 lb prosuitto, cubed
4 T sun-dried tomatoes, diced
2 cloves garlic, minced
2 T capers, drained
1/4 c. asiago (or parmesan) FRESH
1 bag fresh baby spinach leaves
Heat oil & 2 T of butter in large skillet over med-high heat. When butter turns a nutty brown, add chicken; saute until golden brown, about 2-3 minutes each side. Add wine, lemon juice and garlic, simmer 15 minutes. Transfer chicken to plates & cover to keep warm.
Using a spatula, scrape any browned bits off the bottom. Let the wine reduce by half, and then stir in the proscuitto, tomatoes, remaining butter & capers. Let simmer 1-2 minutes.
Divide spinach between 4 plates. Place chicken on bed of spinach. Pour sauce over each piece & sprinkle with cheese. Serve immediately.
Beet Ravioli in a Sage Cream Sauce
2 large red or golden beets
1/4 c ricotta cheese
1/4 c asiago cheese, grated
1 clove minced garlic
1 T brown sugar
2 T breadcrumbs
1 pkg wonton wrappers
1 1/2 T butter
1/3 c finely chopped shallots
1 1/2 t crumbled dried sage leaves
3/4 c dry white wine
2/3 c whipping cream
Freshly grated parmesan cheese
Preheat oven to 400. Wrap beets individually in foil, place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully. Cool.
Peel beets; finely grate into med bowl. Add cheese, garlic & brown sugar. Season to taste with salt & pepper. Stir in bread crumbs.
Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 t beet filling onto half of each round. Dip fingertip into water & dampen edge of 1 round. Fold dough over filling, pushing as much air as possible out & pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet & place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags)
Melt butter in heavy med skillet over med heat. Add shallots & sage. Saute for 30 seconds. Add wine & cream. Increase heat & boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often for about 2 minutes. Using slotted spoon, transfer to skillet with melted butter & toss to coat. Divide sauce among 8 plates; add ravioli on top. Sprinkle with freshly grated parmesan cheese.