Chicken Saltimbocca with Lemon Sauce and Carrot Orzo

The new food magazines have arrived so its time to start trying out the recipes. Last night's menu was from the March 2007 issue of Bon Appetit. The article was From Drab to Fab & the idea was how to make weekday standards like chicken breasts a little more exciting. This menu sounded fancy but the two of us had it on the table in less than 30 minutes (oh no, I sound like Rachel Ray). The chicken was fabulous! The saltiness of the prosciutto with the tartness of the lemon sauce were amazing together & the sage under the prosciutto added a nice dimension. Pounding the chcken thin made it a super quick cook. I was afraid the prosciutto & sage would jsut come off during cooking but the created a lovely crust.

The orzo was cooked with chopped carrot in broth, water & garlic with Parmesan & green onions added at the end (the recipe also called for rosemary but since Matt can't taste it he left it out). I thought it was a nice color but rather bland. I tried adding more salt but it still didn't stand up to the chicken, maybe the rosemary would have helped.

We used 2004 Not This Pigato from Bonny Dune in the sauce and drank it with the meal. I have loved the other Pigato we received in the wine club & this one didn't disappoint either.

We will definitely make Chicken Saltimbocca again but look for a different side dish. On a side note, both Bon Appetit & Food & Wine features a saltimbocca recipe this month so we'll have to try Food & Wine's to compare.