Yes, there’s been a lag in my posting.  It’s called I’m-9-months-pregnant-with-heartburn.  I have been making a lot of tried ‘n true recipes (most of which have been posted here already) that are quick and simple.  So, I haven’t had much new to report.

So, last night I decided it was Sunday, and I needed to cook.  I wanted to make a healthy dinner for the family, and yet make it relatively simple. 

The pie… I know I should start with the main course which was awesome… but the pie was soooo good.  I plan on making it when my mother-in-law comes for Easter.  So, if I am planning it for when I have a newborn, you KNOW it’s easy.  My husband even asked for seconds, and my son loved it. 

The chicken was fabulous too.  My son gobbled it up, and the cat tried to as well.  I admit, I forgot the artichokes at the store.  But, I don’t think they were missed at all!   This is a “copycat” recipe I’ve had forever from Buca di Beppo – a fabulous Italian restaurant.

Buca di Beppo Chicken Saltimboca

3, 4-5 oz boneless skinless chicken breasts
3 slices prosciutto
1 tbsp fresh sage, chopped
3 oz olive oil
1 oz flour
5 oz artichoke hearts, quartered
1/2 oz capers
4 oz white wine
2 oz fresh lemon juice
2 oz heavy cream
1 tbsp butter
1 tbsp (or less) salt

Lightly salt 3 chicken breasts. Sprinkle evenly with chopped sage. Place sliced prosciutto on top the chicken and pound it into the breast until the thickness of the chicken reaches 3/8-inch.

Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, prosciutto side down. Brown one side, turn and brown the other side.

Drain off excess oil, deglaze with 4 oz. of white wine, add artichokes, fresh lemon juice, cream, butter and cook until sauce is thickened. On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

Strawberries ‘n Creme Pie
serves 8

1 ready to bake pie crust
1/2 of an 8 oz package of light cream cheese, softened
1/4 c granulated sugar
1/4 tsp vanilla extract
1/2 of an 8 oz container of light frozen whipped topping, thawed
16 oz fresh strawberries, cut

Prepare pie crust according to empty baked crust directions. Cool completely.

In a medium mixing bowl, combine cream cheese, sugar, and vanilla. Mix with an electric mixer until well combined and smooth.

Fold in whipped topping and mix until well combined and fluffy. Spread into pie crust.

Top with strawberries, cut side down. Refrigerate until ready to serve.

~M