Boneless Breast of Chicken Saltimbocca

"My Mom found this recipe in a Benson and Hedges cookbook, around 20 years ago. It's a little work but, believe me, it's worth it. I always requested her to make this dish on my birthday."
 
Boneless Breast of Chicken Saltimbocca created by DeliciousAsItLooks
Ready In:
1hr 5mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • 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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  1. Anonymous
    One of my favorite recipes. I use bacon instead of prosciutto, but other than that I follow the recipe exactly as written. So delicious ??
     
  2. DeliciousAsItLooks
    I added 1/2 teaspoon salt and 1/4 teaspoon pepper to the flour before dredging the chicken. I also used mozzarella cheese instead of monterey jack.
     
  3. DeliciousAsItLooks
    Chicken Saltimbocca is awesome. But Chicken Saltimbocca with a creamy mushroom sauce? Even better! I added 1/2 teaspoon salt and 1/4 teaspoon pepper to the flour before dredging the chicken. I also used mozzarella cheese instead of monterey jack. I wasn't sure how to serve this, but I thought pasta would be a good option to soak up some of the delicious sauce. I served the chicken over hot buttered spaghetti and fresh chopped parsley on top. This would also be good served over garlic mashed potatoes. Fantastic dish and great way to impress guests!
     
  4. DeliciousAsItLooks
    Boneless Breast of Chicken Saltimbocca Created by DeliciousAsItLooks
  5. DeliciousAsItLooks
    Boneless Breast of Chicken Saltimbocca Created by DeliciousAsItLooks

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