January 2008, West Vancouver, British Columbia, Canada
North Shore Outlook, By Daniel Pi
1 boneless, skinless chicken breast per person
1 litre chicken broth for 6 chicken breasts
1 or 2 sage leaves per chicken breast, and more for the recipe
Black bean sauce (item you can buy in the grocery store)
5 stalks of asparagus per person
Take one chicken breast at a time and roll it with the sage leaves in the centre. Tie each breast with cooking string so that it stays rolled up. It will be chunky.
Put all the saltimbocca (rolled chicken breasts) in a nonstick pot, cover them with the chicken broth (cold), add a few sage leaves and a tablespoon of black bean sauce per chicken breast. Cover the pot.
Bring the broth to a boil; cover and simmer at low temperature for three hours, stirring occasionally.
Once the chicken is done, leave it in the sauce until it is time to serve. If the sauce has too much liquid for you, you can reduce the sauce to thicken it. Take the saltimbocca out and add a few more tablespoons of black bean sauce to the pot.
Turn the heat to medium-high and keep stirring the sauce until it has thickened to the desired consistency; then put the saltimbocca back in.
Clean the asparagus and cut the bottom part off so you will be left with only the tender, edible part of the asparagus.
Pour the balsamic vinegar (two tbsp for each five stalks of asparagus) in to a nonstick pan that is wide enough to hold the asparagus.
Reduce the vinegar at medium to high heat until it has reached the desired thickness.
Add the asparagus and cook not covered for another four or five minutes depending on how crunchy you like your spears (some people like asparagus on the soft side, some people prefer it to be a bit crunchier).
The saltimbocca and asparagus can be served by themselves, with garlic mashed potatoes, or with risotto.