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!
- 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
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.