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Boneless Breast of Chicken Saltimbocca

5.0(28)

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.

by Hey Jude·published 2003-03-05

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Ham

Servings

6 serving(s)

Total time

1h 5m

prep 45 min

Calories / serving

615 kcal

Ingredients (16)

serves

6 whole boneless skinless chicken breasts, cut in halfchicken-breast
1/3 cup flour, plusflour
1 tablespoon all-purpose flourflour
1/3 cup clarified butterghee
12 slices prosciutto ham, thinprosciutto
6 ounces monterey jack cheese, in 6 slices each also cut in half
1/4 cup chopped shallotshallot
3 cloves garlic, mincedgarlic
1/2 lb mushroom, sliced (about 3 cups)mushroom
1/2 cup dry white winewhite-wine
1 cup chicken brothchicken-broth
1 teaspoon fresh thymethyme
1 teaspoon oregano leavesoregano
1/2 cup dry sherrysherry
1/2 cup creamcream
salt and peppersalt-and-pepper

Instructions (9 steps)

01Dip chicken in flour; brown in butter.
02Arrange in a butter 13x9x2-inch baking dish.

03Top each with 1 slice prosciutto ham and 1/2 slice cheese.

04Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs.

05Bring to a boil and cook 10 minutes.

06Stir into hot mixture 1 T flour and a small amount of sherry.

07Stir in remaining sherry and cream; season with salt and pepper.

08Pour sauce over chicken.

09Bake in a 375° oven for 20 minutes.

Nutrition (per serving)

Calories: 615 kcal
Protein: 61 g
Fat: 32 g
Saturated fat: 18 g
Carbs: 11 g
Fiber: 1 g
Sugar: 1 g
Sodium: 573 mg
Cholesterol: 227 mg

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