Maybe you thought I was talking about myself when you saw that subject line. No, I’m talking about my chicken saltimbocca.
I made the dish for the first time last night using an assortment of recipes that I cobbled together to suit what I had in my refrigerator and was willing to buy. I started with three large chicken breasts, which I cut in half and pounded out to get six small cutlets. I floured and sauteed each of those cutlets, then made little “sandwiches” out of them with prosciutto and mozzerella cheese in between. If you’re following me, you know that I ended up with three servings.
I followed the sauce recipe straight from Cooks.com, however, and was told it would make six servings. So why did I not end up with enough sauce for my three servings even though I fudged it and tried to double it as soon as I realized the output would be scrawny? This isn’t the first time it’s happened to me, and it leads me to believe that either Howard and I are complete sauce hogs or lots of recipes don’t turn out enough sauce for the average diner.
One other factor: Sauce cooks down and thickens, so I suppose the longer you let it cook and the more it thickens, the less you may end up with in the end. I had already sauteed the garlic and shallots and mushrooms, then added chicken broth and white wine and boiled that down, then added some flour and sherry before I looked at the pan and said, “This isn’t going to be enough.” Fortunately, adding more broth, wine and seasonings and cooking down from there still resulted in a very savory and delicious sauce.
Has this ever happened to you? Next time I will know to double the recipe, but it sure would be nice to eyeball a recipe and have an idea about how much sauce it will really make.
If you have any ideas, let me know. If you still want to talk about Ukrop’s, that post is right below this one. Comment away!