Fresh Tart

Chicken with Crispy Prosciutto and SageServes 4Delicious with sautéed spinach.2 large boneless, skinless chicken breasts (usually around 1 lb.)All-purpose flour1 Tbsp. olive oil3-4 oz. thinly sliced prosciutto, chopped coarsely8 fresh sage leaves4 Tbsp. olive oil (or as needed)¼ c. red or white wine (I open a bottle that I know I’ll like with the meal, and use that)1 c. chicken broth2 Tbsp. buttersalt and pepperWith a meat tenderizer/hammer, pound each chicken breast to evenly ¼ inch thin. If there are tenderloin pieces attached to the chicken breasts, set those aside (they’re often thin enough as is and don’t need to be pounded). Cut each flattened chicken breast into 3 equal pieces. Lightly salt each piece of chicken. Place flour in a large Ziploc bag. A couple of pieces at a time, add chicken to the bag, seal, and shake until chicken is evenly coated with flour. Lay the floured pieces out on a baking sheet and continue until all the breast and tenderloin pieces are coated. Set aside.Heat 1 Tbsp. olive oil in a medium skillet over medium-high heat. Add the prosciutto and sage leaves and sauté until both are crispy, about 5 minutes. Remove with a slotted spoon to a plate and set aside. Add more olive oil to coat the pan and sauté the chicken breasts, a couple at a time (so they’re not crowded in the pan), until lightly golden. (One trick for not overcooking them is to cook briefly on one side, flip, and brown until golden on the second side. Serve browned side up.) Remove browned chicken from the pan and set aside on a platter as you go. Add more oil to the pan if necessary until all pieces are browned. Set the platter in a warm (lowest heat) oven.Pour off the oil from the pan and return it to the heat. Add wine, stirring up any crispy bits attached to the bottom of the pan. Then stir in the chicken broth, and simmer until the sauce is reduced and starts to thicken, about 5 minutes. Whisk in the butter. Season with salt and pepper to taste (taste the sauce before you add salt; depending on the chicken broth and butter you use, it could already be salty enough).Serve chicken immediately, topped with a sprinkling of crispy prosciutto and sage leaves and a spoonful of pan sauce.

Sauteed Spinach with Caramelized OnionsServes 43 Tbsp. olive oil½ of a large onion, sliced thinly1 1-lb. bag of frozen chopped spinach, thawed and drainedfreshly ground nutmegsalt and freshly ground pepperHeat oil in a medium skillet over medium heat. Add onion slices, sprinkle with salt, and stir to coat. Saute until onions start to wilt, about 5 minutes. Add a couple tablespoons of water, cover the pan, turn heat to low, and continue to cook, stirring occasionally and adding a little more water to the pan each time, until onions are very soft and brown, about 20 minutes. Add spinach to the pan and sauté, until spinach is heated through and no longer wet. Grate a bit of nutmeg over the spinach. Season with salt and pepper.