Monday, May 11, 2009
Date Cooked: April 30, 2009
I’ve been working hard through the poultry section of the book because it seems to have the most recipes that can be thrown together quickly. While I am approaching 10% complete the poultry section is now just over 20% done.
The recipe starts off simply by prepping the chicken breasts into cutlets and then coating them in flour. These where quickly cooked in oil and then set aside and kept warm. Then the fun part began. Shallots, garlic and the prosciutto were sautéed until the prosciutto was lightly crisped. Some lemon slices and chicken stock were added and reduced. Once reduced, some lemon juice and capers were added and reduced further. Finally some butter and parsley were added before the sauce was spooned over the chicken and served.
Rating: C+. I guess if I had very weak taste buds that were immune to lemon then this dish could have scored higher but it was intensely lemon flavored. In fact it was so over-powering that it was a little challenging to eat. This would probably be a delicious dish with a little less lemon flavor. I thought it looked really good and anything with prosciutto can’t be bad… unless it was this dish.