These tender, juicy chicken breasts are filled with prosciutto, spinach, and Parmesan and then drizzled with a simple sauce of olive oil and lemon juice. Traditionally, saltimbocca (translated: "leaps in the mouth") is prepared with veal. Giada de Laurentiis prefers to use chicken, and I must agree. We really enjoyed these, and they took less...
Chicken
Poulet en Cocotte Bonne Femme (Casserole-roasted Chicken with Bacon, Onions, and Potatoes)
Weather in Michigan is beginning to turn crisp, and I cannot wait for Fall! I’m glad that I can make one-pot dishes like this one without overheating the house from the oven. The smell of the chicken roasting, combined with the onions and bacon is deeply satisfying. The flavors of the onions and bacon combine...
Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream)
This is the first in what is certain to be a recurring theme of Julia Child's recipes in my repertoire. I have made several of her recipes in the past, and plan to continue to do so. She knew her stuff, that's for sure! Last night for dinner, I made Julia's Chicken Breasts with Mushrooms...