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Prep 20 mins
Cook 30 mins
I modified this recipe from the B H & G cookbook for a friend's wedding. This recipe is really flavorful and the sauce is awesome! I would make some extra sauce on top of the stove because everyone will want more. The usual Chicken Saltimbocca recipes call for tomato inside, but my friends wouldn't hear of that, and no one really missed it. Baking the chicken instead of doing the whole thing on the stovetop gets the flavor of the sauce into the meat like you wouldn't believe! You could add some white wine to the sauce; just add extra flour for thickening. A little shredded cheese on top of the chicken before baking would be tasty, too. Word of advice - do not try to cater a wedding for 70 people from a 1 bedroom apartment. Also, it is really funny watching 5 people pound chicken on the living room floor (ON CUTTING BOARDS! EWWWW! No carpet fuzz in the recipe!) (Prep time/cook time is approximate - I made this for 70 people so it took me a couple of days to get all the steps done and I pre-cooked the chicken before I served it.)
- 4 boneless skinless chicken breast halves, pounded 1/8 inch thin
- 4 slices prosciutto or 4 slices other cured ham
- 4 slices swiss cheese
- 2 tablespoons olive oil
- 12 toothpicks
FOR THE SAUCE
- 2 tablespoons butter
- 1 cup sliced button mushroom, very clean and white
- 2 cloves garlic, minced
- 1 small white onion, minced
- 1⁄2 cup cream
- 1⁄2 cup sour cream
- 2 tablespoons flour
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon nutmeg
- salt and pepper
- hot noodles or rice
- Preheat oven to 400 degrees.
- First, buy your chicken pre-pounded.
- Pay the extra.
- It is worth it.
- If you decide to pound your own chicken, place the chicken breast smooth side facing you on a piece of plastic wrap.
- Fold the sides of the SAME PIECE of plastic wrap around the chicken and pound with the smooth side of a meat mallet, a rolling pin or a cookbook.
- If you use a separate piece of plastic wrap, you run the risk of tiny little chicken guts all over you and your kitchen.
- Stomping on it will not work.
- Pound until 1/8" thin.
- Place pounded chicken smooth side down on the cutting board.
- Lay a piece of prosciutto on each piece of chicken.
- Lay a piece of cheese on each piece of chicken.
- Fold in the long sides of the chicken breast about 1/4" (just enough to keep the whole package together), then roll from the short end of the chicken breast like a cigar.
- Hold packet together with toothpicks.
- In a large saute pan, heat olive oil over medium heat until it sizzles, but is not smoking.
- Place chicken packets in pan FOLDED SIDE DOWN.
- Brown chicken packets on all sides evenly.
- Remove from pan and place in a baking dish.
- In the same pan, melt the butter over med-low heat.
- Add onions and garlic and cook until soft.
- Add mushrooms and cook until soft and slightly browned and tender.
- Remove from heat.
- In a small bowl, mix cream, sour cream, flour and spices.
- Add to mushroom mixture in saute pan.
- Return pan to low heat.
- Stir over low heat until smooth and thick.
- Pour sauce over chicken.
- Put chicken and sauce into 400 degree oven and bake for 25 minutes, or until chicken is not longer pink (depending on how done it got during the browning stage).
- Serve with wide egg noodles and extra sauce.
This chicken was really good! The sauce was excellent. I added a splash of dry sherry and it was yummy. I used 6 chicken breasts and doubled the amount of sauce. It took about 35 minutes to bake and smelled terrific while it was cooking. DH liked it and made sure I put the leftovers in a container he could take to work for lunch the next day. I served with rice and a tossed salad. I think it would be good with some parmesan cheese sprinkled on top too. This goes together fairly quickly. I even skipped the toothpicks ( I didn't have any) and just placed them seam side down in the pan to brown and they firmed up and held together nicely. Thanks for a great recipe!