SURPRISE!!! It’s your virtual baby shower 🙂 Today is ALL about you, mama! We love you so SO sooooooo much.
A quick side note! For those of you who are reading this post like “huh…?!” … “who?!”. It’s ok! Let me introduce you to my sweet friend Liz! She’s the amazing woman we’re celebrating today, and I really hope you pop over to her lemon-licious site and get to know her. She’s a gem!
So, now that we all know how awesome Liz is, let’s get to the food! Today we have Chicken Saltimbocca with Creamy Lemon Sauce & Olive Orzo. I chose this meal for a very good reason; I could totally see Liz loving this meal! I truly wish she could have been at our table as we DEVOURED it all.
If you’re a chicken lover who’s looking for a meal packed with flavor but quick on time, this is for you! The chicken – while it may look fancy pants with all that prosciutto and sage – comes together in less than 15 minutes, and the same can be said for the lovely olive orzo.
Here’s to you, Liz!
And here’s to all the other fabulous food our friends made to celebrate!
Whipped Feta Spread with Lemon, Garlic & Rosemary by Miss in the Kitchen
Cauliflower Mashed “Potatoes” in a Lemon Cup with Smoked Paprika by Climbing Grier Mountain
Lemon Basil Bruschetta by Dine & Dish
Chipotle Sweet Potato Fries w/ Lemon Basil Aioli by What’s Gaby Cooking
Lemon Garlic Herb Marinated Olives by Sarah’s Cucina Bella
Kalamata Olive and Feta Dip with Baked Lemon Pepper Pita Chips by Aggie’s Kitchen
Creamy Asparagus Guacamole by The Healthy Apple
Sparkling Honey Rosemary Lemonade by Nutmeg Nanny
Basil Hibiscus Lemonade by Fabtastic Eats
Jam Mocktails: Lemon & Pineapple by Cooking with Books
Lemon Jalapeno Spritzers by Bev Cooks
Sparkling Blackberry Lemonade by Crumbs and Chaos
Limonana (Middle Eastern Frozen Mint Lemonade) by An Edible Mosaic
Tipsy Lemonade Iced Tea by Family Fresh Cooking
Kale Salad with Lemon-Tahini Dressing by Thrifty Veggie Mama
Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes by Cookin’ Canuck
Greek Salad with Garlic-Lemon Vinaigrette by Gimme Some Oven
Pear Quinoa Salad by Reluctant Entertainer
Lemon Avocado Salad Dressing by The Lean Green Bean
Lemony Spinach & Tomato Quinoa Salad by MomAdvice
Herbed Calamari Salad with Preserved Lemons by Everyday Maven
Italian Lemon Roast Chicken Pot by Eat2Gather
Roasted Lemon Garlic Cocktail Shrimp by Simply Scratch
Lemon Garlic Shrimp Tostada by A Zesty Bite
Lemon Pepper Shrimp Linguine by Taste and Tell
Salmon with Lemon Herb Butter by Handle the Heat
Lemon Chicken Stew by FoodieCrush
Chicken Saltimbocca with Lemon Cream Sauce and Olive Orzo by Baker by Nature
Honey Lemon Shortbread Cookies by Rachel Cooks
Lemon Blueberry Macarons by Chocolate & Carrots
Lemon Glazed Cookies by A Cedar Spoon
Healthier Lemon Bars by Texanerin Baking
Lemon Sugar Cookies by What Megan’s Making
Light Lemon Mousse by Country Cleaver
Lemon Sugar Cookie Sandwiches by i am baker
Mini Lemon Cheesecakes with Gingersnap Crust by The Law Student’s Wife
Lemon Cupcakes with Lemon Chips by Seeded at the Table
Happy life, and happy eating.
Chicken Saltimbocca with Creamy Lemon Sauce & Olive Orzo – Baker by Nature
1/2 cup all purpose flour
1/2 teaspoon salt & pepper
(4) 8 ounce skinless, boneless chicken breasts
4 slices prosciutto
8 large leaves of sage
1/4 cup extra virgin olive oil
1/2 cup white wine
1/4 cup fresh squeezed lemon juice
2 tablespoons unsalted butter
8 oz marinated artichoke hearts, roughly chopped
2 tablespoons capers
1 teaspoon salt
2 tablespoons heavy cream
Spread flour in a single layer on a large plate.
Layer 2 pieces of sage and 1 slice of prosciutto on top of each piece of chicken and with a meat mallet pound chicken breasts to 1/4 inch thickness. Dredge chicken breasts in flour.
In a large skillet heat the olive oil over medium-high heat. Add the chicken, prosciutto side down, and saute until golden brown – about 2 minutes – then flip and cook on the other side for another 2 minutes. Remove chicken from skillet, add wine, and using a wooden spoon still vigorously to deglaze the pan. Add the lemon, butter, artichokes, capers, and salt. Cook the mixture until it’s reduced by half – about 4-5 minutes – then remove from heat and stir in cream. Plate the chicken and top each cutlet with 1/4 of the artichoke / caper lemon sauce. Serve at once.
Olive Orzo – Baker by Nature
8 oz orzo
1/2 cup kalamata olives
1/4 cup Parmesan cheese
1/4 cup parsley
1/2 teaspoon salt
1/4 cup olive oil
Bring a large pot of salted water to boil over high heat. Add orzo and cook for 6 – 8 minutes.
While the pasta is cooking, make your olive pesto!
In a blender combine the olives, parm, parsley, and salt. Slowly add the olive oil and blend until completely emulsified.
Once pasta is cooked and drained, stir the pesto into the pasta, and serve with chicken.