Chicken Saltimbocca & Spaghetti Aglio e olio

What you need for the Chicken Saltimbocca....( Serves around 4-6 people)

Skinless boneless  chicken breasts halves Four 1 and a 1/2 pounds
Salt and Fresh ground pepper
Fresh sage
2 tablespoons
Unsalted butter 4 tablespoons
Prosciutto or boiled ham 4 large thin slices halved about 2oz in total wight
Fontina cheese 8 thin slices about 3oz total weight
Shallots 2 minced
Marsala or Chicken broth 1/2 cup
lemon 1/2

How to make the Chicken Saltimbocca....

1.Prepare the chicken.. using a sharp knife cut each chicken breast in half length wise to make 8 total pieces.Place 1piece between waxed paper , using a meat pounder or the flat bottom of a heavy pan lightly pound the chicken until it is about 1/4 and inch thick do this with each piece of a chicken at a time Season the chicken generously with salt and pepper then sprinkle with the sage patting firmly soit adheres to the meat.

2. in large frying pan over medium-high heat melt 3 table spoons of butter add the chicken and cook until golden on the underside 2-3 minutes turn the chicken and cook until just opaque throughout about 3 minutes more top each piece with 1 cheese slice and 1 prosciutto slice transfer the chicken to a baking sheet and place under the boiler to crisp the prosciutto and melt the cheese about 1 minute

3. while the chicken is in the oven add the remaining 1 tablespoon of butter to the pan and then add the shallot and saute until softened around 1 minute add the marsala and cook stirring to scrape up the browned bits on the pan bottom until the sauce is slightly reduced 1-2minutes squeeze in about 1 teaspoon lemon juice and stir

Now on to the Spaghetti Aglio e olio... what you need...

Kosher Salt
1 pound dried spaghetti
1/3 a cup of good olive oil
8 large garlic cloves cut into thin slivers
1/2 a teaspoon of crushed red pepper flakes
1/2 a cup of mincd fresh parsley
1 cup freshley grated Parmesan cheese plus extra for serving

Now on to the how to for the Spaghetti e Olio.........

1.Bring large pot of water to a boil add 2 tablespoons of salt and the pasta and cook according to the directions on pasta box set aside 1 and 1/2 of the pasta cooking water before you drain the pasta

2. meanwhile heat the olive oil over medium heat in large pan ,large enough to hold the pasta ass the garlic and cook for 2 minutes stirring frequntly until it just begins to turn golden on the edges dont over cook it add the red pepper flakes and cook for 30sec. more carefully add the reserved pasta cooking water to the garlic and oil and bring to a boil lower the heat add 1 teaspoon salt and simmerfor about 5 minutes until the liquid is reduced by about a third

3. add the drained pasta to the garlic and sauce and toss off the hear add the parsley and parmesan and toss well allow the pasta to rest of the heat for 5minutes for the sauce to be absorbed

And then its dinner time.....