I'll be pulling some leftover frozen cooked pork out of the freezer, along with the drippings from it that I froze, and making a meat, vegetable, and buckwheat noodle combination for Monday dinner.
I am cooking chicken breasts with asiago ,prosciutto and sage. I bought the prosciutto because I had a deli coupon and then had to find a recipe to use with it. Thank you internet!
For dinner on Saturday, I made Chicken Valencia, which is a recipe from a Calphalon cookbook. I use sliced chicken breast, which is dredged in flour and cooked in olive oil. The pan is then deglazed with white wine and a bit of lemon juice, with the sauce reduced by half before adding orange marmalade and a little pepper. I like it served over angel hair pasta, but I used whole wheat pasta, since that is what I have in the house.
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