happy, happy birthday, kumquat… my baby blog is two!
and for this blog birthday, i will only begin to number a few of the blessings and give thanks for some joys this past year has brought. many of these have been pure delight, others have been labored in love (even literally) and worked together for good.
i am so very thankful:
my hard-working, sacrificing husband has returned safely from an almost-year deployment to afghanistan.
for the beautiful, perfect 6 month-old baby girl that lies sleeping in my arms as i type this.
for the incredible 5 year-old boy that rolled, seamlessly, with all of the transitions and challenges this past year brought.
for the love, support, encouragement, time, money, cooking, cleaning, medical assistance, child rearing…. given to me by my parents and mother-in-law.
for the friends who were ever-willing to offer helping hands, listening ears and soft places to land.
for a very successful, half-unpacked move to a new place, and for the peace that comes when the chaos of environment is put in place.
for the creative outlet this space is for me, and for the increasingly rare moments i have to add to it.
that this space brought so many kind-hearted, food-loving people into my life, both as readers and as fellow bloggers.
for the opportunity of a lifetime i was given to write a cookbook and see it published.
as a “party favor” for this birthday celebration of thanks i thought would share one of my favorite recipes from my book. and because i’m always heavy on the sweets (like my first-ever post, boccone dolce, and last year’s celebratory chocolate cake with kumquat frosting), my chosen recipe is a savory dish for a change. i love it because it’s so super easy, but incredibly tasty and pretty enough to serve to company.
here’s to another good year to be thankful for…
Servings 4 servings
- 4 4-ounce, or 115 g chicken cutlets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 sage leaves
- 4 thin slices prosciutto halved lengthwise
- 1 tablespoon 14 g butter
- 1 tablespoon 15 ml olive oil
- 1/2 cup 120 ml gluten-free chicken broth
- 1/2 teaspoon cornstarch
- 1/4 cup 60 ml white wine
- Sprinkle the chicken cutlets evenly with salt and pepper. Top each cutlet with 3 sage leaves and wrap each with 2 strips of prosciutto. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 2 to 3 minutes on each side, or until done.
- Meanwhile, combine the chicken broth and cornstarch in a small bowl; set aside. Remove the chicken from the skillet and keep warm.
- Add the wine to the skillet and scrape browned bits from the bottom of the pan. Add the chicken broth mixture to the pan, and cook for 2 minutes, or until the sauce thickens.
- Spoon the sauce over the chicken and serve.