Dinner tonight... Chicken with Prosciutto and Sage; Sauteed Spinach with Golden Raisins

Although tonight was not really intended to be a "date night," I made a "date night"-worthy dinner for Mr. Fritz: Chicken with Prosciutto and Sage. A riff on saltimbocca, it's made by pounding out chicken breasts until they are nice and thin, then placing a few sage leaves on each one and wrapping the chicken in prosciutto (which I described to Mr. Fritz as "fancy bacon").

From there, you dip the chicken into a mixture of flour, salt and pepper, dust off the excess flour, and pan fry in olive oil for 3-5 minutes per side. Once the chicken is cooked, you remove it from the pan and deglaze the browned bits that remain with chicken broth and white wine. Then, after that mixture has reduced by half, you take it off the heat and finish it with butter and sage. To plate, you put some of the sauce down first, then place the chicken on top. Beautiful!


I served it with Sauteed Spinach with Golden Raisins, which is wilted spinach sauteed in a little bit of olive oil, tossed with salt and pepper and a handful of golden raisins. It takes about three minutes to make, literally, and could not be easier. Simple but good. The only change I made to the recipe is that instead of cooking it in a saute pan, I used a stock pot and tossed all the spinach in at once.

I'll definitely keep this entire meal in mind for the next time we have a real date night. It is dinner party worthy as well, come to think of it. Definitely a "must make again" dish!