Inspector Skillet Recipes

Chicken Saltimbocca with Wild Rice Risotto - Watch Video

Ingredients

Directions
Place a boneless chicken breast half in a large plastic storage bag or in plastic wrap.  Flatten each breast individually with a meat tenderizer or with the bottom of a small pan.  This will help the chicken cook evenly (and help you get you frustrations out).  Place each flattened chicken cutlet in a clean pan and coat lightly with olive oil.  Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth, rosemary and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Wild Mushroom Risotto

Ingredients

Directions
In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and sauté 2 minutes until translucent. Add arborio rice and sauté, 2 or 3 minutes more. Add dry white wine and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.

Coarsely chop the wild mushrooms and add them to the rice. Continue to ladle broth into arborio rice, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any.

The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.

Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.
Enjoy!