Boneless Breast of Chicken Saltimbocca |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. 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 |
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 |
Directions:
1. Dip chicken in flour; brown in butter.
2. Arrange in a butter 13x9x2-inch baking dish.
3. Top each with 1 slice prosciutto ham and 1/2 slice cheese.
4. Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs.
5. Bring to a boil and cook 10 minutes.
6. Stir into hot mixture 1 T flour and a small amount of sherry.
7. Stir in remaining sherry and cream; season with salt and pepper.
8. Pour sauce over chicken.
9. Bake in a 375° oven for 20 minutes.
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