TribLIVE

| Lifestyles


 
Larger text Larger text Smaller text Smaller text | Order Photo Reprints

One-skillet chicken dinner packed with flavor

By J.m. Hirsch
Tuesday, Dec. 24, 2013, 9:00 p.m.
 

This simple, one-skillet dinner needs neither much time nor skill to deliver rich, deep flavors. And it all starts with that most ubiquitous of American meats — the boneless, skinless chicken breast.

Traditional saltimbocca often is made with veal cutlets, which are pounded thin, then topped with fresh sage and prosciutto before being wrapped into bundles and seared. My version is equally delicious, but swaps chicken for the veal. My version starts on the stovetop; it finishes in the oven.

This two-step cooking method not only makes it easy to ensure the meat is cooked through, it also allows you to fill the sides of the pan with cherry tomatoes, which roast nicely as the chicken finishes. The tomatoes get juicy and delicious in the oven, and produce a delicious sauce than can be spooned over the chicken.

J.M. Hirsch is the food editor for The Associated Press.

Subscribe today! Click here for our subscription offers.

 

 


Show commenting policy

Most-Read Stories

  1. Reagan shooter Hinckley closer to permanent freedom
  2. Steelers won’t be backed into a corner at NFL Draft
  3. Man beaten, robbed in South Side, police say
  4. Fights reported, shots fired outside Monroeville Mall restaurant
  5. Starkey: Taylor’s type fading away
  6. Crosby’s 2 goals lift Penguins past Rangers, even series
  7. Transportation funding uncertainty impacts planning for Western Pa.
  8. Boscov’s could help sustain decade-old Pittsburgh Mills
  9. Coming off hill revives Seton Hill University, downtown Greensburg
  10. Boy, 17, shot in Marshall-Shadeland
  11. Sutter steps up for Penguins in series-tying victory