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Recipes Fresh From The Farm

Chicken Breast Saltimbocca (jump in the mouth)

E. Marie

Makes 6 servings

This is so delicious as a main meat with a beautiful salad and Artisan bread - you can also use it as an appetizer. The prosciutto ham supplies just the right amount of salt. You may want to double the recipe - this recipe disappears quickly!

  • 6 whole boneless, skinned chicken breasts, cut in half
  • 1/3 C + 1 T. flour
  • 1/2 C butter
  • 12 thin slices prosciutto ham
  • 6 – 1oz. slices of Jack cheese, cut in half
  • 1/4 C. chopped shallots
  • 3 large cloves garlic, minced
  • 1/2# mushrooms, sliced (about 3 C.)
  • 1/2 C. dry white wine
  • 1 C. chicken broth
  • 1 t. each fresh thyme & oregano
  • 1/2 C. each dry sherry & cream
  • salt & pepper to taste

Dip chicken in flour; brown in butter. Arrange in a buttered 9” x 13” baking dish. Top each with 1 slice ham and 1/2 slice cheese. Cook shallots and garlic until soft; add mushrooms, wine, broth & herbs. Bring to boil and cook 10 minutes. Stir into hot mixture 1 tablespoon flour and a small amount of sherry & cream; season with salt & pepper. Pour sauce over chicken. Bake in a 375 degree oven for 20 minutes.