Finding time to blog this time of year is really difficult.
With all the rush and busyness, it's sometimes hard to maintain the child like wonder of Christmas, so I gave myself a little attitude adjustment this week.
I'm determined to take time for family and friends and the things that mean the most to me. I'm gonna invite a few friends over for a simple Sunday Supper tonight.
This recipe for Chicken Saltimbocca With Lemon Sauce from Bon Apetit sounds delicious. I'll just add a simple pasta and salad.
- 4 skinless boneless chicken breast halves
- 8 large fresh sage leaves
- 8 thin prosciutto slices (about 3 ounces)
- 1/2 cup plus 2 teaspoons all purpose flour
- 1 tablespoon butter
- 1 1/2 tablespoons olive oil
- 2 tablespoons dry white wine
- 1/2 cup low-salt chicken broth
- 2 tablespoons fresh lemon juice
- Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
- Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.
Yvonne over at
is my very favorite go to for wonderful comfort food recipes. Her Eggnog recipe sounds divine so I think we will start with that. I love the way she describes it as "Christmas in a cup" Yum, I'm with her delicious!!!
1 cup lo fat eggnog
1 cup vanilla frozen yogurt
6 ice cubes
lo fat whipped topping
dash of nutmeg
1 shot of brandy or rum (optional)
Add everything, except whipped topping, in in a blender and give it a good whizz. Pour it into a glass and add whipped topping. If desired, dust with a little extra nutmeg.
The table's all set...
And after dinner we'll visit by the fire..
Please join us. It's your turn.
Images via Google, Bon Apetit, Veranda ,Focal Point and Stone Gable.