Cooking On An iceberg

You spend four days in a theatre and what happens? Winter returns to Minnesota in June. Now, I admit I haven't paid a lot of attention - to anything lately. But I did notice when walking back to my car that wearing a sweatshirt wasn't cutting it. It's freezing here! 47 degrees F on Saturday. Fifty on Sunday. I turned the heat on in my car! Did a meteor hit the moon when I wasn't looking? After ridding my fridge of winter comfort food, it's winter - another winter of my discontent. It snowed in northern Minnesota!
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So I sit at my computer catching up - in sweats, sweatpants and gloves with fingertips removed. Not a pretty sight. On the other hand, I can stop bemoaning the fact that I have not lost twenty pounds this past year - because I'm still in baggy sweats!
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Pulled out my chicken and turned to Giada's lovely recipe for Chicken Saltimbocca. Next thing you know, I'll be baking a yule log.





CHICKEN SALTIMBOCCA
1 10-oz frozen chopped spinach - thawed (I used fresh from frigid Farmer's Market)
3 T olive oil
1-1/2 t salt plus more to taste
1 t freshly ground pepper (or - you know - more - to taste)
6 chicken breasts pounded flat (I cut them in half)
6 slices of prosciutto (she says paper-thin - but I like these a wee bit thicker)
1/4 cup freshly shredded Parmesan cheese
1 14-oz can low-sodium chicken broth or what's in your freezer
3 T fresh lemon juice
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Squeeze and drain spinach of excess water. Dry. In a small bowl, coat with 1 T of the olive oil. Season with 1/4 t of salt and pepper
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Place cutlets on work surface and sprinkle with 1/2 t of salt and 1/4 t of pepper. (I just liberally sprinkle.) Lay 1 slice of prosciutto atop each cutlet. Arrange an even layer of spinach on each prosciutto-laden cutlet and sprinkle Parmesan evenly over each. Beginning at the short tapered end, roll up each cutlet as a jelly roll and secure with toothpick.
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In heavy skillet, heat remaining 2T of olive oil over high flame. Add cutlets and cook until golden brown - about 2 minutes per side. Add the broth and lemon and bring to a boil. Reduce heat and simmer till cooked through - about four minutes. (Mine usually take a wee bit longer). I know "wee bit" isn't scientific.
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Transfer cutlets to platter. Increase heat and cook the sauce until it is reduced to about 1/2 cup. (Five minutes?) Season with salt and pepper to taste, drizzle sauce over chicken and serve.
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Excuse me while I dig out my ski cap and long underwear.