It was a cool, spring evening when I sat down to dinner with a handsome, swarthy charter captain with piercing blues eyes. He ordered fettuccine alfredo and I had brick chicken with goat cheese. We were hooked and spent the next summer months splitting our time between Lake Michigan, Lake Erie, and my hometown. Date nights were often wrapped up with ice cream, Jay getting a soft serve twist and me enjoying hand dipped strawberry and mint.
2 Years later we held our wedding reception in the second level of a swanky downtown restaurant. My brand new husband had the chicken marsala while I ordered the new york strip. He had a slice of chocolate cake and I went with vanilla.
Jay and I have always had different tastes. Getting on the same page for dinner is difficult, but it’s a challenge I love working on. While I’m happy filling my plate with grains and veggies, Jay will always want meat, cheese, and bread. Finding a way to integrate elements we both love into our shared dinners has helped me grow as a home cook.
This chicken saltimbocca is a nod to my husband’s Italian roots. Paper thin, salty prosciutto is something we can both agree on. He gets his protein with the chicken, and I get my veggies in green bean form. And because he can’t imagine an Italian dinner without cheese, his chicken has a heaping pile of mozzarella.
Everything cooks in one pan so clean up is easy. And if you omit the cheese and find compliant prosciutto, this dish can be a part of your paleo or Whole30 meal plan.
Compromise will always be a part of sharing meals together, but win win dinners like this are a treasure in our home. If you and a loved one share different eating conventions, I’d love to hear how you deal in the comments below!
1 Pan Chicken Saltimbocca with Shallots and Green Beans
Serves 2
- 2 Boneless, Skinless Chicken Breasts
- 1 Tbsp Olive Oil
- Salt
- Pepper
- 3 Medium Shallots, sliced
- 1/2 Lb Green Beans, ends trimmed
- 4 Slices Prosciutto
- Mozzarella Cheese (Optional)
Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Season both sides of your chicken breasts with salt and pepper and place in the back. Cook the chicken for 4-5 minutes per side or until the interior reaches 160 degrees and is no longer pink. Place the chicken on a plate and cover with a tent of aluminum foil.
Add the shallots to the same pan and use a wooden spoon to scrape of the browned chicken bits. Cook until the shallots are starting to caramelize, about 4-5 minutes. Add the green beans and stir. Cook the green beans for 2 minutes then move the green beans to the edges of the pan. Add the chicken back in and top each breast with 2 slices of prosciutto. Top with cheese, if using, and place under the broiler until the prosciutto starts to get crispy, about 1-2 minutes.
Remove from the broiler and allow the entire dish to cool for about 5 minutes before serving.
