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Chicken Breast Saltimbocca (jump in the mouth)

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!
Course Main Course
Servings 6
Author E. Marie


  • 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


  1. 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.