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Chicken Saltimbocca |
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| Ingredients: |
6 whole boneless skinless chicken breasts, cut in half
1/3 cup flour, plus
1 tablespoon all-purpose flour
1/3 cup clarified butter
12 slices prosciutto ham, thin
6 ounces monterey jack cheese, in 6 slices each also cut in half
1/4 cup chopped shallot
3 cloves garlic, minced
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1/2 lb mushroom, sliced (about 3 cups)
1/2 cup dry white wine
1 cup chicken broth
1 teaspoon fresh thyme
1 teaspoon oregano leaves
1/2 cup dry sherry
1/2 cup cream
salt and pepper
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| Procedures: |
Dip chicken in flour; brown in butter.
Arrange in a butter 13x9x2-inch baking dish.
Top each with 1 slice prosciutto ham and 1/2 slice cheese.
Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs.
Bring to a boil and cook 10 minutes.
Stir into hot mixture 1 T flour and a small amount of sherry.
Stir in remaining sherry and cream; season with salt and pepper.
Pour sauce over chicken.
Bake in a 375° oven for 20 minutes.
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| Notes: |
2021-01-20: Using 2 breasts, pounded and cut, topped with tavern ham and Swiss, this is mis-named
2020-07-08: Added to our cookbook.
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02/11/2021
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