CHICKEN SALTIMBOCCA

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  • CHICKEN SALTIMBOCCA

directions

  • 1

    Peel garlic and mince

  • 2

    Stack sage leaves and thinly slice across

  • 3

    Wipe mushrooms clean with a damp paper towel, trim ends and slice

  • 4

    Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness

  • 5

    Season chicken with salt and pepper and dredge in flour to coat, shaking off excess

  • 6

    Heat oil with butter in a large skillet over medium high heat

  • 7

    Brown chicken 2 minutes per side

  • 8

    Remove to a plate

  • 9

    Add garlic, sage and mushrooms and cook for 5 minutes

  • 10

    Add wine and chicken broth and bring to a boil, scraping up any brown bits

  • 11

    Add chicken, cover and simmer 8 minutes or until cooked through. Top each chicken breast with a slice of prosciutto and cheese

  • 12

    Cover and heat 1 minute longer to melt cheese

  • 13

    Serve chicken with sauce.

CHICKEN SALTIMBOCCA

ingredients

  • 2 cloves garlic
  • 6 fresh sage leaves
  • 1/2 pound mushrooms
  • 6 skinless boneless chicken breast halves
  • 3/4 cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 6 thin slices prosciutto
  • 6 thin slices provolone cheese

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