Name: Chicken Breast Saltimbocca (jump in the mouth)
Ingredients: 6 whole boneless chicken breasts (skinned , 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 lbs mushrooms (about 3 C., sliced); 1/2 C dry white wine; 1 C chicken broth; 1 t each fresh thyme & oregano; 1/2 C dry sherry; 1/2 C cream; salt & pepper to taste

Chicken Breast Saltimbocca (jump in the mouth)

E. Marie

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!

Print Recipe

Course Main Course

Servings 6

Ingredients

6 whole boneless chicken breasts skinned , 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 lbs mushrooms about 3 C., sliced
1/2 C dry white wine
1 C chicken broth
1 t each fresh thyme & oregano
1/2 C dry sherry
1/2 C cream
salt & pepper to taste

Instructions

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.